Tilapia with a Yogurt Sauce

Name: Tilapia with a Yogurt Sauce (Doi Maach)
Yield: Serves 4
Cuisine: India
Ingredients: 1 cup finely chopped red onion; 1 tablespoon Panch phoron; ½ teaspoon ground turmeric; 2 tablespoons mustard oil or canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon coarse kosher or sea salt; 1 teaspoon finely chopped fresh ginger; 2 dried red Thai or cayenne chiles, stems removed; 1 teaspoon white granulated sugar; 1 cup plain yogurt; 1 pound skinless tilapia fillets

Doi Maach

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A common sight in Calcutta’s streets are vendors hawking little clay pots of perfectly set plain yogurt, a layer of light yellow cream over the naturally sweet yogurt within. Spoon this rich yogurt into your mouth for a moment of joy, or, even better, use it to poach the Calcuttan’s other passion: fish.

Ingredients

½ teaspoon ground turmeric
1 pound skinless tilapia fillets
1

Asia
India
Calcutta
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the turmeric over both sides of the fillets and rub it in. Refrigerate, covered, for at least 30 minutes, or as long as overnight, to allow the spice to flavor and color the fillets.
Whisk the yogurt, sugar, and salt together in a bowl.
Heat the oil in a large skillet over medium-high heat. Sprinkle in the Panch phoron and dried chiles. C