Best Bengali Style Fish In Yogurt Curry Recipes

Bengali Doi Maach Recipe (Fish In Yogurt Curry) image

Provided by Sai Priya

Time 40m

Yield Makes: 4 Servings

Number Of Ingredients 16

400 grams Rohu fish , sliced
1 Onion , sliced
6 cloves Garlic
1/2 inch Ginger
1 inch Cinnamon Stick (Dalchini)
2 Cardamom (Elaichi) Pods/Seeds
5 Cloves (Laung)
1 teaspoon Cumin seeds (Jeera)
1 tablespoons Kashmiri Red Chilli Powder
1 teaspoon Turmeric powder (Haldi)
2 tablespoons Sultana Raisins
1 cups Curd (Dahi / Yogurt)
1/2 teaspoon Sugar
3 tablespoons Mustard oil
2 Green Chillies , sliced
Salt , to taste

Steps:

To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan.
Add garlic, ginger and onion and saute it for a minute. Let it cool down and then make a paste of this using a mixer grinder.
Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl. Mix everything properly.
Add 1 tablespoon oil to the same pan that is used for frying onion and heat it.
Add cumin seeds and let it sputter. Add cinnamon, clove, green cardamom and saute for a few seconds.
Reduce the flame to very slow. Add the marinated fish with curd to the pan. Cook for about 10 minute at medium flame.
After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix. Cook for another 4 to 5 minutes at slow flame.
After 4 to 5 minutes, switch off the stove and it is ready to be served.
Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner.

Bengali-Style Fish in Yogurt Curry image

Provided by Vikas Khanna

Yield Serves 6

Number Of Ingredients 15

1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon caraway seeds
1 pound tilapia fillets, cut into 1- to 2-inch pieces
1 cup plain, lowfat yogurt
1 tablespoon all-purpose flour
5 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 1/4 cups heavy cream
Salt
2 tablespoons finely chopped fresh cilantro, for garnish

Steps:

1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
4. Season with salt and serve hot, garnished with fresh cilantro.