Hello Everyone! I’m back with another recipe featuring one of Binda Valley’s products, specifically their Natural Greek Style Yoghurt that I received from Gourmet Direct PH last month. I featured smoothies in my previous posts and tonight I wanted to share a savoury recipe using yoghurt. As far as my knowledge goes, I know that yoghurt is commonly used as a marinade for chicken in savoury Indian dishes, but since I wanted to keep in line with only sharing pescatarian, vegetarian, or vegan recipes for my blog, I had to do further research for this.
I typed ‘fish and yoghurt’ recipes into Google and a recipe for Bengali Doi Maach, or in English, Fish in Yoghurt Curry caught my attention. It is a deliciously thick, subtly spicy, and delicately sour fish curry. The fish is first marinated, lightly fried, and then simmered in a yoghurt-based gravy. The end result is a very tender and flavourful fish having absorbed the wonderful flavours of the gravy. The yoghurt and minimal spices used makes this dish light yet hearty, and is best served with basmati rice for a complete Indian meal.
Not only does it come together quickly, making it a perfect weeknight dish, it is also very cost effective. The ingredients for this dish are quite cheap and easy to find. You can use your choice of freshwater fish (the best would be thick, meaty fish) and get it simmering away with pantry staples. I literally had all the ingredients readily available in my pantry, which made me super excited to tackle this Doi Maach!
PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 6
For the fish
- 1 kg Spanish mackerel (tanigue, in Tagalog), sliced
- 1 tbsp turmeric powder
- 1 tbsp cayenne pepper powder
- 2 tsp salt
- 1 & 1/2 tsp ground black pepper
- 1 tbsp coconut oil
- 2 tbsp calamansi juice (or lemon/lime juice)
- Cooking oil, for searing
For the yoghurt curry
- 6 whole cloves
- 4 red chillies (fresh or dried)
- 3 green cardamom pods
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 2 red onions, grated
- 6 cloves garlic, grated
- 1/2-inch ginger, grated
- 1 cup water
- 1 & 1/2 cups Binda Valley’s Natural Greek Style Yoghurt
- 2 tsp sugar
- Salt, to taste
- Chilli leaves* (optional)
*Normally, this dish would be garnished with some coriander leaves, but if you know me, you know I detest the taste of coriander. So to add a pop of green to this dish, I used chilli leaves instead.
- Combine all the ingredients for the fish marinade in a large mixing bowl, making sure the fish slices are evenly coated. Cover and set aside to marinate for at least 30 minutes to an hour.
- Heat enough oil in a large pan, over high heat and sear the marinated fish slices; work in batches if needed. Once done, remove from the pan and set aside.
- Remove any excess oil from the pan, leaving about 2 tablespoons and reduce the heat down to medium. Toast the spices (cloves, chillies, cardamom pods, cinnamon stick, and cumin seeds) until fragrant, before adding the grated onions, garlic, and ginger. Cook for about 30 to 45 seconds.
- Add half of the cup of water to the pan to deglaze it, and then add the yoghurt, stirring until it is incorporated into the water and spices mixture.
- Season with salt and sugar, and leave to simmer over medium-high heat for about 15 minutes, or until slightly reduced.
- Add the fried fish to the pan and cook for a further 10 minutes. In the last cooking minute, add the chilli leaves to the pan and cook until the leaves have just wilted.
- Transfer the fish curry to a serving dish and enjoy immediately with freshly steamed rice!
– Ally xx