Fish curry Bengal-style

Doi macchi

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Fish fillets are cooked in a spicy gravy that is cooled with natural yoghurt.


  • mustard seed oil
  • 4 bay leaves
  • 2 cinnamon sticks
  • 2 or 3 pieces


  1. Heat some mustard seed oil in a pan, add the bay leaves, cinnamon, mace and cardamom pods and fry until they crackle.
  2. Add the sliced chillies and stir-fry for a moment or two, then mix in the ground turmeric and coriander and fry for a few moments to cook the powder. Stir in the onion and ginger purées, mix well and then add enough water to make a smooth gravy.