The Art of Indian Cooking
 
The Art of Indian Cooking
by
Monica Dutt
 
Link to NJ Fishing Consumer Alert page Link to NJ Fishing Consumer Alert page
 
Bengali Fish Curry with Yogurt
(Dahi Mach)
 
  • 1 pound New Jersey flounder or fluke fillets
  • 2 cups yogurt
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 1/2 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Salt to taste
Marinate the fish in 1 cup of the yogurt for 30 minutes. 

Saute the onions in the vegetable oil until soft. Add the spices, and saute for another 3 minutes then add fillets, yogurt marinade, the other cup of yogurt and salt to taste. Simmer until fish is just done, watching carefully. Serve with rice. 

Serves 4 to 6. 

(From The Art of Indian Cooking by Monica Dutt, 1972, Bantam Books, Inc., New York, NY)