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)
Sautéed Tilapia with Garlic Prosciutto Butter Sauce

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.

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