Bengali Doi Maach (Fish Curry)

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)

• 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.

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