Fish Curry In Creamy Yogurt Gravy | Yogurt Fish Curry Recipe | Doi Maach Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more affordable.

Prepare a smooth paste by blending yellow onions, ginger, garlic, green chili, and 1/4 cup of water.

Soak 2 tablespoons of cashew nuts in hot water for about an hour, then blend with 1/4 cup of water to make a paste.

Season the salmon with salt, turmeric powder, and mustard oil.

Heat 6 tablespoons of mustard oil in a non-stick flat pan over medium-high heat.

Fry the salmon in a single layer for a few seconds on each side, then remove to a plate.

Lower the heat and add whole spices; sauté briefly to avoid burning.

Add the onion, ginger, garlic paste to the pan and cook until the raw smell disappears and oil separates from the mixture.

In a bowl, mix 4 heaped tablespoons of yogurt with kashmiri red chili powder, ground coriander, ground cumin, garam masala powder, and 1/4 cup of water until smooth.

Add the yogurt mixture to the pan off the heat, then stir continuously as you return the pan to low heat to prevent curdling.

Once the gravy starts to boil, add salt and 1 teaspoon of sugar (optional).

Add the cashew nut paste and adjust water for desired gravy consistency.

Once the gravy is boiling, add the salmon in a single layer and spoon some gravy over it.

Cover and simmer for 6 minutes for salmon or 8 minutes for firmer fish like rohu or katla.

After cooking, remove whole spices with tongs before serving.

Optionally, sprinkle fried onions and fresh coriander on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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