Bengali Fish Curry

Bengali Fish Curry, also known as Doi Machh is a very popular recipe. Learn how to prepare Bengali Fish Curry by following this easy recipe.

Ingredients:

• Spice mix:

• 2 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dried Hot Red Chiles

• 2 Whole Cloves

• 2 Green Cardamom Pods

• 1-inch Cinnamon Stick

Fish:
• 1 kg Fish (cut into 1-1/2-inch pieces)

• 3/4 tsp Ground Turmeric

• 1/2 tsp Salt

• 2 tbsp Canola Oil

Sauce:
• 3/4 cup Onion (finely chopped)

• 1 tsp Fresh Ginger (grated and peeled)

• 1 Garlic Clove (minced)

• 1 Bay Leaf

• 1/4 cup Water

• 1 tsp Salt

• 1/2 tsp Sugar

• 1 cup Plain Whole Milk Yogurt

How to make Bengali Fish Curry:

• Put all the ingredients of the spice mix in a grinder.

• Process until finely ground.

• Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

• Add half of the fish pieces in it and cook until fish is lightly browned.

• Remove the pieces from the pan.

• Repeat the same with remaining fish pieces.

• Now to prepare sauce, add finely chopped onions to the pan.

• Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.

• Add ground spice mix; cook 2 minutes.

• Add in water, 1 teaspoon salt, and sugar. Stir properly.

• Remove pan from heat and gradually stir in yogurt.

• Cook over low heat for 5 minutes, stirring constantly.

• Return fish pieces and accumulated juices to the pan.

• Cook over low heat for 5 minutes more.

• Discard bay leaf and serve with hot rice.