Fish cooked in yogurt

Name: Fish cooked in yogurt
Yield: Serves 4
Cuisine: India
Ingredients: 10 ml/2 tsp ground coriander; 5 ml/1 tsp ground cumin; 2.5-5 ml/½-1 tsp chilli powder; 30 ml/2 tbsp torn fresh coriander (cilantro), to garnish; 5 ml/1 tsp ground turmeric; 250 ml/8 fl oz/1 cup whole-milk natural (plain) yogurt; 5 ml/1 tsp caster (superfine) sugar; 5 ml/1 tsp salt, or to taste; 15 ml/1 tbsp gram flour (besan); 15 ml/1 tbsp lemon juice; 1 large onion, finely chopped; 75 ml/5 tbsp mustard oil; 2.5 cm/1 in piece of cinnamon stick; 1 green chilli, finely chopped (deseeded if preferred); 4 cloves; 4 green cardamom pods, bruised; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 675 g/1½ lb firm white fish fillets, skinned

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Bengali weddings are elaborate affairs and fish dishes such as this often play a starring role. In this recipe, Doi Maach, the fish is first marinated in spicy yogurt, then stirred into a sauce.

Ingredients

675 g/1½ lb firm white fish fillets, skinned
250 ml/8

Asia
India
East India
Fish course
Pescatarian

Method

Cut the fish into 5cm/2in pieces. Stir the yogurt, turmeric, salt, sugar, lemon juice and gram flour together in a bowl. Add the fish and mix to coat all the pieces. Cover with clear film (plastic wrap) and leave to marinate in a cool place for 20-30 minutes.