Bengali · Lunch, Dinner
Bengali doi rohu
River fish in a spiced yogurt curry
- Total time55 minstart to table
- Hands on35 minactual work
- EffortModerate
- Serves4as written
- Per serving~350 kcalapprox.
Bengali doi maach made specifically with bone-in rohu steaks: lightly seared fish is finished in a mild mustard-oil, grated-onion, green-chilli and whole-spice yogurt gravy.
Method
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Pat 750 g rohu steaks dry. Rub with half the 1 tsp turmeric powder and one-third of the 1 1/2 tsp fine salt; cover and refrigerate for 15 minutes. Wash hands and clean the raw-fish board before preparing other ingredients.
Done when: Every steak is dry-surfaced, evenly coated with its measured turmeric-salt share and held covered under refrigeration for 15 minutes.
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Whisk 250 g plain full-fat curd with the remaining turmeric, remaining salt and 250 ml drinking water until smooth. Grate 180 g onion and slit 3 piece green chillies.
Done when: The yogurt mixture is smooth with no dry spice pockets; onion is evenly grated and chillies are slit.
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Heat 2 tbsp mustard oil in the fish kadai over medium-high heat. Sear the fish in one layer for 90 seconds per side; transfer with a wide spatula to a clean plate. The fish is not yet assumed cooked through.
Done when: Fish surfaces are lightly golden and hold together.
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Lower to medium. Add 2 piece Indian bay leaves, 4 piece whole cloves, 4 piece green cardamom pods and 1 piece cinnamon stick; stir 30 seconds. Add grated onion and cook for 7 minutes until soft and pale golden, lowering heat if it catches.
Done when: Onion is soft, sweet-smelling and pale golden without burnt spice.
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Turn heat to low. Add the yogurt mixture in four additions, stirring after each, then add the green chillies. Bring only to a gentle simmer and cook for 5 minutes until smooth; do not boil hard or the yogurt may split.
Done when: Gravy is smooth, lightly thickened and gently bubbling at the edges.
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Slide the fish and any clean plate juices into the gravy. Cover and cook over low heat for 8 minutes, turning once with a wide spatula. Check two thick steaks reach at least 63 C beside the bone and the flesh flakes opaque; rest 3 minutes before serving.
Done when: Fish flakes opaque and remains moist; gravy coats the steaks.
Or have it read to you
In the app these same steps are read aloud one at a time, hands-free, with the timers running — and the cook guide speaks eleven Indian languages, so whoever is at the stove can follow along without reading English.
- English
- Hindi
- Tamil
- Telugu
- Bengali
- Marathi
- Kannada
- Malayalam
- Gujarati
- Punjabi
- Odia
Good to know
- Diet
- Non-vegetarian
- Contains
- fish, milk
- Eaten at
- Lunch, Dinner
- Nutrition, per serving
- ~350 kcal · 36 g protein · 8 g carbs · 19 g fat (approx.)
- Keeps
- 1 day in the fridge