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Dahi Machhi - Yogurt & Fish Curry

Ready in 20 mins

Recipe by Mamtha Sunil Kumar 

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.

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'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.