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Information
Farming
History
Imports
Facts
What Do They Eat?
Not From China
Not Frankenfish
Not Garbage Fish
Farmed vs Wild
Tilapia vs Bacon
Nutrition
Nutritional Information
Omega 6
Recipes
Blog
Contact
Bengali Doi Maach (Fish Curry)
Ingredients
The Marinade
3 lbs. fresh tilapia fillets, cut into quarters
1/2 cup plain yogurt
1 tsp. turmeric powder
1/2 tsp. salt
The Paste
1 bay leaf
2 sticks cinnamon
1 tsp. cumin seeds
4 sprigs clove
1 green cardamom
1/2 cup onion paste
The Sauce
1 tbsp. ginger-garlic paste
1 tsp. turmeric powder
1 tsp. chili powder
2 tsp. coriander powder
2 tsp. cumin powder
2 tbsp. plain yogurt
Extras
2 tbsp. plain yogurt, beaten
1 tsp. sugar
2 sprigs cilantro (optional)
Instructions
Combine marinade ingredients and tilapia in a bowl.
Cover and chill overnight.
Heat 3 tbsp. of a neutral oil in a deep frying pan over medium heat.
Add cumin, clove, cardamom, cinnamon, and bay leaf. Stir well.
Add onion paste, stir well, and set to medium-low heat. Stir occasionally.
While the paste cooks, combine the sauce ingredients in a bowl and mix well.
Once the onion paste mixture turns brown, add the mixed yogurt sauce.
Bring to medium heat and keep frying and stirring until the oil separates.
Add 2 cups water, stir well, and bring to a boil.
Allow excess marinade to drip from the tilapia pieces and add to the boiling curry. Stir well.
Reduce to medium-high heat and stir occasionally for 9 minutes.
Add 1 tsp. sugar and the 2 tbsp. beaten yogurt. Stir well.
Remove cardamom and bay leaf, garnish with cilantro, and serve.
Enjoy & Share
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