Bengali Style Fish In Yogurt Curry Recipes

BENGALI FISH CURRY WITH YOGURT

Steps:

• For preparing Bengali fish curry with yogurt, mix together 1/2 tsp of red chilly powder, pepper powder, turmeric powder and salt. Marinate the fish in this marinade and keep aside for 10 minutes.
• Heat 1 tsp of oil in a non stick pan and fry the fish pieces for 2 minutes and keep aside.
• Saute onion, ginger and garlic in the same pan till golden brown. Add remaining chilly powder. Fry well.
• Allow the onion mixture to cool and grind in a food processor adding mustard seeds.
• Heat remaining oil in a pan and add the ground paste, green chillies and yogurt. Cook for few minutes.
• Add water and fried fish pieces. Cook in low flame till the gravy thickens.
• Bengali fish curry with yogurt is ready to serve.

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.

MACHHERE JHOL (BENGALI FISH CURRY)

Steps:

• Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
• Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
• Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.