Bengali Style Fish In Yogurt Curry Food

দই মাছ | DOI MAACH | BENGALI FISH CURRY WITH YOGURT SAUCE

Steps:

• Heat oil in a pan. Meanwhile smear some salt on the fish pieces.
• Once the oil is hot, lay the fish in them and fry them slightly on each sides.
• Take them out and keep them aside.
• Now, in the same oil, add the whole spices and let it sizzle for a minute or so.
• Then add the Onion-Ginger paste and fry it nicely with some Salt.
• Once done, add back the fish pieces and season it with salt and sugar.
• Whisk the yogurt with some water and pour it over the fish. Add the Green chilies and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.
• Once you see the fat surfacing, turn off the heat and serve.

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-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.

BENGALI FISH CURRY (BENGAL, INDIA)

Steps:

• Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
• Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
• Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
• Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
• Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
• Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
• Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.