Wednesday, November 03, 2010

Bengali Fish Curry (Doi Maach)

Have I told you about our stand-freezer in the basement? I love it. We stock up once a month on frozen vegetables, breads, lunches, and other miscellaneous things, and I've developed a pretty good stash. I'm awesome with coupons so we get it for a great deal. Last week we did our monthly stock-up and saved $80 from coupons and bonus deals. PLUS I got 60 cents off per gallon on my gasoline purchase as a result, and we still have enough points for a free turkey (which we'll probably exchange for more gas. Hah!).

So I have a variety of sustainable fish filets in the freezer (since they're mostly all frozen when they hit the grocery store anyway), including some mahi mahi. So for tonight's dinner, the only ingredient I had to buy was an onion. Awesome. And even though it sounds kind of weird, I can assure you: it was fantastic. I added a little bit too much red pepper, so it was way too hot for us, but it was delicious. I used some Greek yogurt and it gave it amazing consistency. LOVED it. We would definitely make it again.


Bengali Fish Curry (Doi Maach)
Cooking Light, June 2005

Thick, meaty fish like mahimahi works best in this dish. Slowly add the yogurt to the sauce for smooth results. Garnish with fresh cilantro sprigs. Serve with steamed basmati rice or Curd Rice.

Spice Mix:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 (1-inch) cinnamon stick

2 1/4 pounds mahimahi -- cut into 1 1/2-inch pieces
3/4 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons canola oil -- divided

3/4 cup finely chopped red onion
1 teaspoon grated peeled fresh ginger
1 garlic clove -- minced
1 bay leaf
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 cup plain whole milk yogurt

1. To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

2. To prepare fish, 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.

3. To prepare sauce, add onion to pan; sauté 5 minutes or until tender. Add ginger, garlic, and bay leaf; sauté 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.

Servings: 6

1 comment:

Keith Bolek said...

I love Bengali Fish Curry. I'm adding this to my list of dishes to make.