Bengali Fish Curry With Yogurt Recipes

BENGALI FISH CURRY (MAACHER KALIA/JHOL)

Steps:

• Gather the fish ingredients.
• Pat each piece of fish dry with a paper towel.
• Lay fish in a flat dish. Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes.
• When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat.
• Fry the pieces of fish until each one is golden on both sides. Do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break easily. When fried, remove to paper towels to drain and reserve for later use. Make the Gravy:
• Gather the gravy ingredients.
• Use the same oil (add more if necessary) to pan-fry the potatoes till they are half-cooked and golden. Drain and keep aside on paper towels for later use.
• If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step. Add more if required.
• Heat the cooking oil on medium heat and add the bay leaf , cardamom pods, and cumin seeds. Sauté until the spluttering stops.
• Add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes.
• Add the tomatoes, turmeric, coriander (dhania), cumin (jeera), and yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it forming a sheen on top of the mixture. This could take up to 10 minutes.
• Add 1 1/2 to 2 cups of hot water and the previously fried potatoes to this mixture. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are done.
• Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4 to 5 minutes to reheat the fish.
• Turn off the heat and garnish the dish with the fresh, chopped cilantro leaves. Serve with freshly prepared plain rice.

BENGALI DOI MAACH RECIPE (FISH IN YOGURT CURRY)

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

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.