Name: Fish in Yogurt Sauce (Dahi-Maachaa)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: ½ teaspoon ground turmeric; 10 to 12 (1-inch-thick) fish steaks or fillets (any kind), rinsed and patted dry; 4 whole cloves; 4 green cardamom pods, crushed; 3 small cassia leaves; 1 cup plain yogurt, stirred; 1 teaspoon salt; 4 fresh hot or mild green chilies, chopped; 1 tablespoon fresh lemon or lime juice; 3 medium tomatoes, chopped (about 3 cups); 2 medium onions, sliced (about 2 cups); 2 teaspoons yellow mustard seeds, ground; 1 tablespoon peeled and finely chopped fresh ginger; 1 (1-inch) cinnamon stick, halved; 1½ cups plus 3 tablespoons vegetable oil; 3 medium cloves garlic, finely chopped

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This is one of my favorite methods of cooking fish and one of the most-loved dishes in my family. Here the fish is sautéed and then simmered in a spiced yogurt sauce resulting in a very flavorful dish.

Ingredients

10 to 12 (1-inch-thick) fish steaks or fillets (any kind), rinsed and patted dry
1 tablespoon

Asia
Nepal
Fish course
Pescatarian
Gluten-free

Method

In a bowl combine the fish with the lemon juice, ground mustard seeds, salt, and turmeric; mix well to coat. Heat 1½ cups of the oil in a large cast-iron skillet over medium-high heat until it reaches 350 to 375 degrees F. Test the oil by placing a small piece of fish into the oil—if it bubbles and ris

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Fish in Yogurt Sauce

Dahi-Maachaa

Ingredients

Method

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