Doi maach

I’ve been eating a lot of fish this last couple of weeks because it’s so low in fat and so good for you.  This is one of my favourite recipes because it really tastes like it’s bad for you when it’s not.  Win.

Warning – watch your chillies and chilli powder.  If you’re not a fan of hot dishes then take the quantities down a notch, it can be fierce…

Doi Maach* (Benghali style yoghurty fish)
Serves 4

1kg firm white skinless fish fillets, cut into 4cm pieces
4 tbsp olive oil
3 cloves
2 green cardamon pods
1 tsp black peppercorns
1 dried bay leaf
1 tsp mustard seeds
2 red onions, finely chopped
1 tsp salt
2 green chillies, slit open lengthwise & seeds removed (you pussy)
1 cup plain yoghurt (full fat only thanks or it won’t work)
1 tsp red chilli powder
1 tsp ground turmeric
1 tbsp ginger paste

Directions

Combine the chilli powder, turmeric and ginger paste for the marinade, add the fish and mix gently until well coated (you could also add some garlic paste, like 1 tbsp, here if you’re not allergic like me).  Set aside for at least 30 minutes.

Heat the oil in a large deep frying pan on a medium heat.  Add the cloves, cardamom, cinnamon, peppercorns (I bruised these first in a bag with a mallet to let more flavour out) and bay leaf and fry for 30 seconds before adding the mustard seeds.  Get speedy because they’ll start to jump out the pan and as soon as that happens smother them with your onions.

Fry the onions for 4-6 mins then add the fish and salt, with a little more oil if you need it.  Cook for 4 minutes only stirring gently so as not to break up the fish.  Stir in the yoghurt and green chillies now and cook on medium for about 6-8 mins, until the fish is done.  I added more yoghurt here to make things a bit creamier… 

Garnish with coriander and serve with brown rice (or steamed white as you like) and something green, we went with asparagus.

* Recipe adapted from Stylist magazine.