Doi Maach (Yogurt Fish)

Thick, meaty fish like mahimahi works best in this doi maach (yogurt fish) recipe. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian & Bangladeshi SeaFood meal.

Ingredients:

Spice mix:

=> 2 tbsp of Coriander seeds
=> 1 tsp of Cumin seeds
=> 2 pcs of Hot red chilies (Dried)
=> 2 pcs of Cloves (whole)
=> 2 pcs of Green cardamom pods
=> 1 pcs of Cinnamon stick (1 inch)

Fish:

=> 2 1/4 pounds of Mahimahi (cut into 1 1/2-inch pieces)
=> 3-4 tsp of Ground turmeric
=> 1-2 tsp of Salt
=> 2 tbsp of Canola oil (divided)

Sauce:

=> 3/4 cup of Red onion (finely chopped)
=> 1 tsp of Peeled fresh ginger (grated)
=> 1 pcs of Garlic clove (minced)
=> 1 pcs of Bay leaf
=> 1/4 cup of Water
=> 1/4 tsp of Salt
=> 1/2 tsp of Sugar
=> 1 cup of Plain Milk yogurt (whole)

Preparation:

=> Combine all 6 ingredients in a spice or coffee grinder; process until finely ground to make Spicy mix.

=> Now combine mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

=> Add half of fish; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from pan. Repeat procedure with remaining fish and oil to make the Fish ready.

=> Add onion to pan; saute 5 minutes or until tender. Add ginger, garlic, and bay leaf; saute 2 minutes. Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar. Remove pan from heat; gradually stir in yogurt.

=> Cook over low heat 5 minutes, stirring constantly. Return fish and accumulated juices to pan. Cook over low heat 5 minutes or just until heated. Discard bay leaf & take the sauce to serving dish.

=> Dish is ready for serve.

#) Note:
-> Slowly add the yogurt to the sauce for smooth results.

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