Fish curry Bengal-style

Name: Fish curry Bengal-style (Doi macchi)
Cuisine: Indian
Ingredients: 4 bay leaves; mustard seed oil; 25 g/1 oz ground turmeric; 10 g/⅓ oz ground coriander; 250 g/9 oz red onion purée; 15 g/½ oz ginger purée; 2 cinnamon sticks; 2 or 3 pieces of mace; 4 or 5 whole cardamom pods; 5 or 6 fresh green chillies, sliced; 50 g/2 oz raisins or toasted nuts, to garnish; 50 g/2 oz raisins or toasted nuts, to garnish; 300 ml/10 fl oz natural yoghurt; 800 g/1¾ lb skinned and boned firm fish fillets; salt; sugar

Doi macchi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

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

Ingredients

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

Asia
India
West Bengal: Kolkata
Fish course
Gluten-free
Pescatarian

Method

Heat some mustard seed oil in a pan, add the bay leaves, cinnamon, mace and cardamom pods and fry until they crackle.
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.