Bengali Doi Maach (Fish in Yoghurt Curry)

Bengali Doi Maach (Fish in Yoghurt Curry)

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.

Gourmet Direct PH x Binda Valley Yoghurt

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.

Bengali Doi Maach (Fish in Yoghurt Curry)

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!

Bengali Doi Maach (Fish in Yoghurt Curry) Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

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.

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and sugar, and leave to simmer over medium-high heat for about 15 minutes, or until slightly reduced.
  6. 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.
  7. Transfer the fish curry to a serving dish and enjoy immediately with freshly steamed rice!

Bengali Doi Maach (Fish in Yoghurt Curry)

Bengali Doi Maach (Fish in Yoghurt Curry)

BON APPÉTIT

– Ally xx

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myTaste.com

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Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa “Meatballs”

Hello Everyone! Before I begin, I would like to check in with everyone and see if you all were able to guess the theme for this month. I’m pretty sure that by this post, you’ll have an idea of a recurring theme, but nevertheless, I will share it with you guys right here, right now! Drumroll please!

BALL BALLS! Yes, you read that right, ball balls, and here is a little back story to the name – so there was one day, back when I was still living in Australia for my university studies, my then roommate and I were talking about Christmas I guess, well I actually don’t remember the root of our conversation but it was more like I misunderstood, or I didn’t quite hear the pronunciation of the word “baubles” when my roommate had said it. At that time, I assumed that she said “ball balls” and that, that was what those round Christmas ornaments were called. Fast forward to another time, I was correct by someone (sorry I can’t remember who) that it was actually baubles and not ball balls. I was so disappointed at the time because I thought ball balls was such an epic name to call these Christmas ornament. Just recently, and when I say recently I mean like about a year ago or so, Jialing shared with me a folder name in their office server and it was titled BALL BALLS, to which I replied to her “SEE I TOLD YOU THEY ARE CALLED BALL BALLS!” I was just overly excited at the fact that I wasn’t the only dumb one to call them ball balls.

Buffalo Cauliflower & Quinoa "Meatballs"

Jialing has been quite helpful this year in a way that she has helped me with some blog themes for this year. At first, she asked me what the theme of my blog would be for the month of December, and we both came up with the idea of doing ball-shaped food as we recalled our “ball balls” story. So, as I do not have a backstory for this particular recipe since I just came across it while browsing through Pinterest, I will just get right in to the recipe. Before you do, check out the original recipe by Erin over on The Almond Eater.

“Add a spicy kick to meatless meatballs with these vegan Buffalo Cauliflower Quinoa Meatballs. With simple ingredients, like cauliflower, quinoa, garlic, and breadcrumbs, they’re sure to be a hit for the whole family!” — Erin, The Almond Eater.

Buffalo Cauliflower & Quinoa "Meatballs" Ingredients

Buffalo Cauliflower & Quinoa "Meatballs"

PREP TIME 30 MINS | COOKING TIME 40 MINS | SERVES 24 BALLS

INGREDIENTS

For the cauliflower quinoa ‘meatballs’

  • 1 cauliflower head, roughly chopped
  • 1 cup quinoa
  • 3/4 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1-2 tbsp flour (whole wheat, all purpose or oat)
  • 1/2 tsp dried oregano

For the buffalo sauce

  • 1/2 cup hot sauce
  • 60g unsalted butter
  • 1 garlic clove, minced
  • 1/4 tsp chilli flakes

For the blue cheese-yoghurt dip

  • 3/4 cup greek yoghurt
  • 1/4 cup blue cheese, crumbled
  • 1 garlic clove, minced
  • 2 tbsp mayonnaise
  • 1 tbsp milk
  • Juice of 1/2 a lemon
  • Ground salt and pepper, to taste

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Line a baking tray with aluminium foil and set aside.
  2. Cook the quinoa in a small sauce pot according to the packet instructions (about 12-15 minutes). While the quinoa is cooking away, steam or boil the cauliflower in a separate medium-sized pot at the same time until they are tender (about 15 minutes).
  3. Meanwhile, prepare the buffalo sauce by melting the unsalted butter in a heat-proof bowl, in the microwave (or over a stove as well). Once melted, stir in the hot sauce, minced garlic, and chilli powder. Set aside.
  4. Combine the yoghurt, blue cheese, mayonnaise, garlic, milk, and lemon juice in a medium-szied bowl and whisk together until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  5. Once the quinoa is done cooking, turn the heat off and set aside. Once the cauliflower is done cooking as well, drain (if boiled) and place half the cauliflower, along with the minced garlic, into the food processor or blender and pulse for about 10-15 seconds. Remove and transfer the cauliflower into a large bowl before adding the second half of cauliflower to the food processor/blender and repeat the process.
  6. Stir in the cooked quinoa, breadcrumbs, dried oregano, and half of the buffalo sauce together with the cauliflower and then place the bowl in the refrigerator for 10-15 minutes, allowing everything to cool off a bit.
  7. After 15 minutes, remove from the refrigerator and, using your hands, form the mixture into golf ball-sized balls (or smaller, depending on your preferred size), placing the balls directly onto the prepared baking tray. If the mixture is too wet, add additional flour, 1 tablespoon at a time as needed.
  8. Drizzle about a tablespoon of olive oil over the balls and bake for 15-20 minutes and golden brown and crispy on the outside.
  9. Once done, remove from the oven, Pour a small amount of the rest of the buffalo sauce over the top of each ball, making sure they all get covered with the sauce but without drowning them otherwise they will get soggy.
  10. Serve with the blue cheese-yoghurt dip and share with family and friends!

Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa "Meatballs"

BON APPÉTIT

– Ally xx

myTaste.com

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

Hello Everyone! Back again with another lip-smacking recipe that will definitely fill your tummies (I am so full right now that I keep burping out loud, and my burps taste of garlic oops!). I love buffalo wings, just as much as I practically love every other chicken wing dishes out there. Now the easy option would just be to go to Coles and buy a pre-packed marinated bag of buffalo chicken wings and simply throw it on the grill and voilà! I mean, yes I have done that multiple times, at barbecue parties because it’s a quick and easy solution to getting ready-marinated meats on the day. But no, not today; I always have to take the long route, which I think is worthwhile especially if you’re learning how to cook. Taking shortcuts won’t allow me to get creative in the kitchen and experiment with recipes. It definitely won’t allow me to expand my abilities in the kitchen as well. I’ve been wanting to tackle this recipe for a while now, but never got around to until today.

Blue Cheese-Yoghurt Dip Ingredients

So today I posted these two images on Instagram. If you have an account, please look up @amcarmenskitchen and give me a follow. I usually post teaser images of the ingredients that I will be using for the recipe that will be posted on the blog later in the evening. I also always ask my followers to guess what dish I will be making based on the pictured ingredients. I try to make my Instagram feed as interactive as possible with my followers. Today I posted a blurred image and asked them to guess the 8 ingredients for today’s dip to go with these succulent buffalo wings. Didn’t quite get many responses but thank you to my girl Mel Barrass for guessing an ingredient right! I then posted the other image and got a response from my twin Pamela about how curious she is to know what I’ll be making from these ingredients.

For this, I looked at two recipes from the Food Network and tweaked the method a bit. But please do check out the original recipes as linked:

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

PREP TIME 10 MINS* | COOKING TIME 35 MINS SERVES 3-4

*Add an extra 4-5 hours waiting time for chicken to marinate

INGREDIENTS

For the buffalo wings

  • 15 chicken mid-wings, washed and cleaned
  • 85g unsalted butter
  • 1/3 cup sriracha hot sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt

For the blue cheese-yoghurt dip

  • 3/4 cup greek yoghurt
  • 1/4 cup crumbled blue cheese
  • 2 tbsp mayonnaise
  • 1 tbsp milk
  • 1 clove garlic, minced
  • Juice of 1/2 a lemon
  • Ground salt and pepper to taste

METHOD

  1. Place the wings into a pot of boiling, salted water. Cover and reduce the heat to medium. Parboil the wings for 6-8 minutes. Remove the wings and carefully pat dry. Lay the wings out on baking dish lined with paper towels.
  2. Meanwhile, melt the butter in a small saucepan along with the garlic. Add the hot sauce and salt and stir to combine. Remove the paper towels and pour the hot sauce mixture over the wings and toss. Cover the dish with cling wrap and leave in the fridge to marinate for at least 4-5 hours before cooking.
  3. Meanwhile, combine the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a medium-szied bowl and whisk together until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  4. Preheat oven to 220C. Line a baking tray with aluminium foil and place the wings skin side up onto the tray. Roast on the middle rack of the oven for 35 minutes, or until cooked through.
  5. Serve with blue cheese-yoghurt dip and a salad of your choice. In this case, I had a 4 leaf mix with a french dressing, and homemade roasted sweet potato fries. A great combination!

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

Baked Buffalo Wings with Blue Cheese-Yoghurt Dip

BON APPÉTIT

– Ally xx

myTaste.com