Pomfret in Pistachio Gravy

           If you are looking for a different kind of a fish curry, apart from the usual ones, then do give this recipe a try. I have used pistachios along with some mustard seeds and yoghurt for the  gravy base. It turned out simply yummy. 

          Mustard oil is used for the cooking and also to the end product to further enhance the flavour. An amazing and an exotic fish curry that has a smooth and a creamy texture. A perfect recipe for special occasions, it is best enjoyed with only and only hot steamed rice. So check the step by step pictorial recipe to prepare it.

• 5-6 Pomfret fish pieces
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds 
• 1 tsp. mustard seeds, soaked for 10-15 minutes
• 3 green chilies
• 1/4 cup chopped pistachios 
• 1/2 cup yoghurt
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste
• 1/2 tsp. coriander powder
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Blend the mustard seeds, pistachios, one green chili and the yoghurt into a smooth paste. keep aside. 

          Heat 2 tbsp. oil in a pan and lightly fry the fish on both sides. Keep aside. Temper the same oil with nigella seeds. Add the paste and all the dry spices. Sauté till the oil separates.  

          Add 1 cup water and bring it to a boil. Now add the fried fish and remaining green chilies. Cover and simmer for 4-5 minutes. 

          When done, switch off the flame and add the remaining mustard oil and coriander leaves. Give it a stir and enjoy with hot steamed rice. 

Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp. oil & lightly fry the fish on both sides. Keep aside. 

             Temper same oil with nigella seeds. Add paste & all dry spices.

                                Sauté till oil separates.  

                                Add 1 cup water & bring to a boil. 

                Add fried fish & remaining green chilies. Simmer for 4-5 min. 

                                   When done, add remaining mustard oil 

                                  and coriander leaves. 

                   Enjoy with hot steamed rice. 

                

Doi Maach (Fish in Yoghurt Gravy - Bengali Style)

          This is a traditional and a very popular Bengali style fish curry cooked in a yoghurt based gravy. It is much preferred in the menu platter during all special occasions. In this recipe, I have used Rohu fish, however, you can go in for any other freshwater variety. Mustard oil is used for an authentic taste and flavour. It is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare this favourite Bong delicacy.

• 3-4 Rohu Fish Fillet
• 2 tbsp. mustard oil 
• 1 tbsp. ghee
• 2 bay leaves
• 1 dry red chili 
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1/2 cup yoghurt, well beaten
• 1 tbsp. cashew nut paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

           Marinate the fish with a pinch of turmeric powder and salt for 10-15 minutes. Blend the onion, ginger, garlic and one green chili into a puree and keep aside. 

           Heat oil in a pan and fry the marinated fish till light golden in colour. Drain and keep  aside. 

           Temper the same oil with bay leaves, red chilies, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds.

           Add the onion paste and fry till dry. Now add all the dry spices (except garam masala powder and salt). Give it a stir.

           Add the beaten yoghurt and the cashew paste. Simmer for some time. Add 1 cup water, salt, fried fish and remaining green chilies. Cook, covered till the gravy slightly thickens to the desired consistency. 

           When done, add the garam masala powder and coriander leaves. Give it a stir and switch off the flame. Keep it covered for 5 minutes. Serve with hot steamed rice for a sumptuous comfort meal. 

                        Heat oil & fry marinated fish till light golden. Drain & keep  aside. 

                     Temper same oil with bay leaves, red chilies, cinnamon, cardamom, cloves

                     and cumin seeds. Sauté for a few seconds.

                       Add the onion paste and fry till dry. 

                      Add all dry spices (except garam masala powder & salt). Give it a stir.

                      Add beaten yoghurt & cashew paste. Simmer for some time. 

                     Add 1 cup water, salt, fried fish & remaining green chilies. Cook, covered 

                     till gravy slightly thickens to the desired consistency. 

                      When done, add garam masala powder & coriander leaves. Give it a 

                      stir & switch off flame. Keep it covered for 5 minutes. 

                               Serve with hot steamed rice for a sumptuous comfort meal. 

Doi Ilish (HIlsa Fish in Yoghurt Gravy - Bengali Style)

          Hilsa, being the most favourite fish among most of the Bengalis, I would like to share a traditional recipe where it is cooked in a yoghurt based gravy. Very simple and easy to prepare, this dish requires very few ingredients and can be prepared in a jiffy. It is best enjoyed with hot steamed rice.

• 4 pieces of Hilsa Fish
• salt to taste
• 1/2 tsp. turmeric powder
• 4 tbsp. yoghurt
• 1 green chili, chopped
• 2 tbsp. mustard oil + 1 tsp. for the marinade
• 1/2 tsp. nigella seeds (kalonji)
• 1-2 green chilies, slit
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with yoghurt, salt, turmeric powder, 1 tsp. mustard oil and chopped green chilies for 10 minutes.

          Heat 1 tbsp. mustard oil in a pan and temper with nigella seeds and slit green chilies. Saute for a few seconds. 

          Add the marinated fish and cook, covered on a low flame for 4-5 minutes. When done add the remaining mustard oil and coriander leaves. 

          Mix gently and switch off the flame. Serve with hot steamed rice.