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Dahi Machhi - Yogurt & Fish Curry Recipe

Dahi Machhi - Yogurt & Fish Curry

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

Dahi Machhi - Yogurt & Fish Curry is a unique Indian dish from the coastal state of West Bengal. Unlike most Indian curries Dahi Machhi doesn't contain too many spices and it makes for a great combination with steamed rice

Succulent pieces of firm, white fish cooked in a yogurt based gravy. The curry is robust, slightly spicy and delicately sour with the spices. The fish is really tender and soft having absorbed the wonderful flavors of the gravy.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Dahi Machhi - Yogurt & Fish Curry

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
1 lb
firm white fish fillets
5 tablespoons
plain flour (all-purpose flour)
4 tablespoons
mustard oil (or vegetable oil)
1
cardamom
1 inch
cinnamon
1
bay leaf
4 teaspoons
ginger paste
2 teaspoons
red chili powder
1 teaspoon
turmeric powder
1 teaspoon
cumin seeds
2 cups
natural yoghurt
1 teaspoon
sugar
 
salt

 

How to Cook Dahi Machhi - Yogurt & Fish Curry

  1. Peel and grate the onion to create a 'paste' and set aside. Wash the fish well, remove any skin and cut the flesh into cubes about 1" (2.5cm) across. Place the flour on a plate and 'roll' each cube in the flour so as to evenly coat them on all sides.
  2. Pour 2 tablespoons of the oil into a frying pan (skillet) and fry the fish over a high heat until the cubes turn golden brown (about 4-5 minutes). Remove from the oil and leave to drain on paper towels. Add the remaining 2 tablespoons of oil to the pan and, when it's very hot, add the cardamom, cinnamon and bay leaf. Sauté for a minute then add the ginger, grated onion, red chili powder, turmeric and cumin seeds. Add a little water if needed and fry for a few minutes until the raw smell of the masala disappears.
  3. Stir the yoghurt into the pan, turn down the heat and simmer until the oil begins to leave the edges of the pan. Add the fish cubes, sugar and salt to taste. Mix well and cook until the sauce is thick and golden brown. Serve hot with Steamed Rice


Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
After adding the fish to the curry do not cook for more than 5 minutes more, because fish is a very tender meat and breaks when overcooked.
 
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Reviews of Dahi Machhi - Yogurt & Fish Curry

Rating 4 out of 5 - Many cooks will make this recipe again August 03 2013
Loved, loved, loved this. Made 1/2 recipe but used all the spices but then I used more yogurt to mellow out the spice and make sure I had enough sauce. A nice and different weeknight dinner. Bold, Indian flavor and easy to make. Served with basmati rice and steamed spinach.
(3 reviews)
 

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