Fish Curry In Creamy Yogurt Gravy | Yogurt Fish Curry Recipe | Doi Maach Recipe

Bengali Doi Maach Recipe - How To Make Fish Curry - Yogurt Fish Curry
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West Bengal is a state in the eastern part of India and the people living there are known as Bengalis. Bengalis love eating fish and fish curry is something that is included in the daily diet of a Bengali. Doi Maach (doi is yogurt/curd and match is fish) is popularly made at weddings or during festival time or during special occasions or when guests come over. It is even made on usual days if some one wants a change from a daily fish curry. Please do try this easy recipe and send me your feedback.
Ingredients required for making doi maach -
578 gm/1.3 lb fish. Usually fresh water fish like Rohu/Catla is used. I have used salmon. Any firm fish like pomfret/halibut/tilapia can also be used. Usually bone in skin on fish is used but I used boneless, skinless salmon fillets. Use any fish available at your fish, it needs to be a firm fish that will hold on to its shape in the gravy.
200 gm/ 1 very large onion
23 gm ginger
11 gm/ 3 large garlic cloves
1 fresh green chilli (optional)
20 gm/2 tablespoons cashew nuts
110 gm/ 4 heaped tablespoons plain unflavored yogurt(curd)
1 teaspoon Kashmiri red chilli powder
1 teaspoon ground cumin (jeera powder)
1 teaspoon ground coriander (dhania powder)
1/2 teaspoon garam masala powder. I used Bengali garam masala powder
   • HOW TO MAKE BENGALI GARAM MASALA POWDER  
3 green cardamoms
3 cloves
2 inch long cinnamon stick
1 teaspoon salt
1 teaspoon sugar
5 tablespoons oil. I used sunflower oil
brown onions and chopped coriander leaves (cilantro) for garnish (totally optional)
For marinating fish -
1/4 th teaspoon salt
1/4 th teaspoon turmeric powder
1 teaspoon oil
Serve this with white rice or Bengali sweet pulao/Bengali Style Vegetable Pulao (recipe links given below)

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