Bengali Dahi Maach
Tender pieces of tilapia are marinated with caraway seeds, turmeric, and cayenne pepper and then pan-fried until crisp and golden brown. The dish is finished with a yogurt curry enhanced by the spicy flavor of mustard seeds. The result is a great mixture of flavors and textures, and a simple way to prepare versatile tilapia.
Recipe information
Yield
Serves 6
Ingredients
1
1
1
1
1
1
1
5
1
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
Step 2
2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
Step 3
3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
Step 4
4. Season with salt and serve hot, garnished with fresh cilantro.