Susmita's bengali fish curry (doi maach)

    45 mins

    I love fish and I really like the way the Bengalis treat their fish. I like the subtle flavours of the gravy so you can really taste the fish.

    Washington, United States
    5 people made this

    Serves: 4 

    • ½ kg fish fillets
    • 1 cup plain curd
    • ½ teaspoon turmeric (haldi) powder
    • 2 tablespoons mustard oil
    • 2 green chillis, slit in half
    • 1 small piece ginger, grated
    • 1 teaspoon sugar
    • Salt to taste
    • 1 teaspoon panch phoron
    • Chopped coriander leaves, for garnish

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Rub the fish with turmeric and salt. Let sit for 30 minutes.
    2. Heat oil in a large frying pan. Add panch phoron and fry till fragrant, about 30 seconds. Add the green chillies and ginger. Add the fish and fry till browned, about 2 minutes. Remove the fish and keep aside.
    3. Mix the curd with ½ cup water, sugar, and salt. Add the curd to the frying pan. Bring to a boil and reduce flame to simmer. Add the fish and cook till the fish is done, about 5 minutes. Garnish with coriander leaves and serve with plain rice.

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