Noku’s Yoghurt Fish Curry. This Yoghurt Fish Gravy is our take on the Bengali fish curry also known as Doi Maach (translated to fish in yoghurt)! This is a very innovative recipe shared with me by my sister-in-law in the USA. The yoghurt and fish go together to create a yummy saucy curry!
Combine yoghurt, turmeric, garlic and ginger in a shallow ceramic dish.
Add fish, turning gently to coat.
Bengali Yoghurt Fish CurryJames Beard Foundation.
You can cook Noku’s Yoghurt Fish Curry using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Noku’s Yoghurt Fish Curry
- It's 1 of onion chopped.
- It's 3 of green chilies chopped.
- You need 2 of tblsp medium curry.
- You need 1/4 tsp of tumeric.
- You need 400 g of hake fillets.
- It's 2 cups of plain yoghurt.
- Prepare 4 of tblsp coriander/ cilantro.
- It's 1/8 tsp of salt.
Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe - Yummy Tummy. I have been looking for a spicy, tangy, red fish curry recipe with no coconut. Finally i got one, this is a andhra recipe, it uses lots of oil, lots of tamarind and lets not miss lots of chilli powder. Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover.
Noku’s Yoghurt Fish Curry instructions
- On medium heat fry onion, chilies, curry and turmeric till onions are tender. Cut hake into 1 inch chunks and add to curried onions and cook for 5 minutes till opaque..
- Once opaque, add yoghurt and stir in. Cover and simmer for 7 minutes till the curry marries the yoghurt..
- Add coriander, stir and simmer for 3 minutes. Season with salt and serve hot..
This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery. Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe. Does Goan fish curry float your boat, or do your seafood curry allegiances lie elsewhere? Although I love gingery, coconutty Keralan crab, or Bengali fish with yoghurt, for me, the Goan version packs the most flavour punch.
