Photograph of the finished Doi maach

India · Cá sốt sữa chua Bengal

Doi maach

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 720 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 320 g
  • Photograph of Mustard oil Mustard oil 60 ml
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 16 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Sugar Sugar 20 g
  • Photograph of Chilli Chilli 2
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the fish with turmeric powder and salt for 10 minutes, then lightly fry in mustard oil for 2 minutes on each side.
  2. 2 Beat the yogurt with a little water until smooth so the sauce doesn't separate when cooked.
  3. 3 Sauté the cinnamon and star anise, then add the minced onion and stir-fry for 6 minutes until golden brown.
  4. 4 Reduce the heat to very low, pour in the yogurt and stir well for 4 minutes, then season with sugar and salt.
  5. 5 Add the fish and green chilies, cover and simmer for 10 minutes to allow the sauce to infuse.

With an appliance

  • Oven 48 min

    Replace step 5: cover the pot and simmer the fish in the oven at 155 degrees for 12 minutes; this is about 2 minutes slower than cooking on the stovetop, but the gentler heat keeps the yogurt sauce from separating and prevents the fish from breaking apart from stirring.

Start cooking