Prepare to embark on a mouthwatering adventure through the rich and vibrant world of Bengali cuisine with this irresistible Doi Maach (Fish Curry) recipe! Imagine tender fish pieces swimming in a luxurious, creamy coconut milk sauce, infused with aromatic spices that will transport you straight to the bustling kitchens of Bengal. Whether you're a seasoned cook or a curious food lover, this recipe promises to unlock the secrets of an authentic Indian delicacy that will leave your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 lb fish pieces (any white fish)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 can coconut milk
- 2 tbsp mustard oil
- Salt, to taste
Instructions
- Begin by preparing the ingredients. Rinse the fish pieces under cold water and pat them dry with paper towels. This helps to remove any excess moisture and ensures a better sear during cooking.
- In a bowl, marinate the fish pieces with 1/2 teaspoon of turmeric powder and a pinch of salt. Let it sit for about 10-15 minutes to absorb the flavors.
- While the fish is marinating, chop the onions finely and mince the garlic cloves. This will enhance the flavor of your curry.
- Heat 2 tablespoons of mustard oil in a large pan or kadhai over medium heat. Once the oil is hot, add the chopped onions and sauté until they turn golden brown. This should take about 5-7 minutes.
- Add the minced garlic to the pan and sauté for another minute until the raw smell disappears.
- Next, add 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder to the onion and garlic mixture. Stir well to combine the spices and cook for about 2 minutes. This will help release the flavors of the spices.
- Pour in the can of coconut milk, stirring continuously to combine it with the spice mixture. Allow it to simmer for about 5 minutes on low heat, letting the flavors meld together.
- Carefully add the marinated fish pieces to the pan. Gently stir to coat the fish with the curry sauce, being careful not to break the pieces.
- Cover the pan and let the fish cook for about 10-12 minutes on low heat. The fish should be cooked through and tender, absorbing the flavors of the curry.
- Once the fish is cooked, taste the curry and adjust the salt as needed. If you prefer a thicker curry, you can let it simmer uncovered for an additional 2-3 minutes.
- Remove the pan from heat and let the curry rest for a few minutes before serving. This allows the flavors to settle.
- Serve the Bengali Fish Curry hot with steamed rice or parathas, garnished with fresh cilantro if desired. Enjoy your delicious homemade Doi Maach!
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can hold its shape during cooking.
- Mustard Oil Magic: If possible, use authentic mustard oil for that traditional Bengali flavor. If unavailable, a neutral cooking oil works too.
- Marination is Key: Don't skip the marination step - it helps the fish absorb flavors and keeps it tender.
- Spice Precision: Toast your spices briefly to release their maximum flavor and aroma.
- Gentle Cooking: Cook the fish on low heat to prevent breaking and ensure it remains moist and tender.
- Fresh is Best: Use fresh ingredients, especially garlic and onions, for the most authentic taste.
- Coconut Milk Tip: Stir the coconut milk well before adding to ensure a smooth, creamy sauce.
- Serving Suggestion: Pair with steamed basmati rice or warm naan bread for the complete experience.
Nutrition Facts
Calories: 248kcal
Carbohydrates: g
Protein: 18g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 12mg
