I am sure the combination of Yogurt and Fish may sound odd to many Keralites. The two are rarely paired together in Kerala. Whereas, Bengalis have a Yogurt Fish curry known as Doi Maach. After hearing about Doi Maach, I tried to make a Fish Curry in a Yogurt Tomato base. It was a welcome change for us. I am yet to try the Bengali Fish Curry – Doi Maach but this Yogurt Fish curry tasted nice. I didn’t use Fish Tamarind (Kudampuli) or regular tamarind for this fish curry. Instead tomatoes were used for a tangy flavor.
This Fish curry goes well with Plain Rice and Rotis.
- Fish (cut into curry sized pieces) – 12 to 15 pieces
- Thinly Sliced Onions – 1 medium
- Diced Tomatoes – 1 big
- Minced Ginger – 1 tbsp
- Minced Garlic – 1 tbsp
- Curry Leaves – A sprig
- Kashmiri Chilly Powder – 2 tsp (Alter according to your spice tolerance)
- Fish Masala Powder – 1 tbsp (optional)
- Plain Yogurt – 1/2 cup (I used Non Fat Yogurt)
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Water – as needed
- Lemon Juice – 1 tbsp (for cleaning the fish)
- Turmeric Powder – 1/4 tsp (for cleaning the fish)
- Salt – to taste
For marinating the fish
- Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
- Turmeric Powder – 1/4 tsp
- Black pepper Powder – 1/2 tsp
- Fenugreek Powder (Uluva Podi) – 1/4 tsp
- Ginger Garlic Paste – 1 tbsp
- Lemon Juice – 1 tsp
- Salt – to taste
- Clean and wash the fish thoroughly and cut into curry sized pieces. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the pieces for 5 minutes to remove any unwanted smell. Drain and keep aside.
- Marinate the fish pieces with the above ingredients and keep it aside for atleast half an hour.
- Heat 2 tbsp oil in a deep pan and splutter mustard seeds.
- Throw in the onions and curry leaves. Saute until the onions are translucent.
- Add minced ginger and garlic and saute for a few more minutes.
- Throw in the diced tomatoes along with salt and cook until the tomatoes are pulpy and mashed.
- Reduce heat and add chilly powder, fish masala powder and saute for a minute.
- Add 1 cup of water and bring the gravy to a boil. Add more salt if needed.
- Reduce heat to medium and add the fish pieces. Cook covered for 10-12 minutes swirling the pan occasionally.
- Blend the yogurt with a little water until smooth.
- Remove pan from heat and stir in the yogurt slowly to the pan.
- Continue cooking the fish for 5 more minutes on low heat. Remove from heat and keep covered.