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Bengali Doi Maach (Yogurt Fish Tikka)
85% authentic · Bengali (Indian)
A regional variation from Bengal, this dish features fish marinated in yogurt and mild spices, often with mustard oil, and cooked gently. It's a lighter, tangier take on tikka.
Ingredients
- Firm white fish fillets (like Rohu or Bhetki, or cod/haddock)1.5 lbs
- Plain yogurt1.5 cups
- Mustard oil2 tbsp
- Ginger paste1 tbsp
- Green chili paste1 tsp
- Turmeric powder1 tsp
- Cumin powder0.5 tsp
- Salt1 tsp
- Nigella seeds (Kalonji)0.5 tsp
- Whole green chilies (slit, for garnish)2
- Fresh coriander, chopped (for garnish)2 tbsp
Steps
- 1
Cut fish into 1.5-inch cubes. Pat dry.
- 2
In a bowl, combine yogurt, mustard oil, ginger paste, green chili paste, turmeric powder, cumin powder, and salt. Whisk until smooth.
- 3
Add fish cubes and gently coat. Marinate for at least 30 minutes.
- 4
Heat 1 tbsp of mustard oil in a non-stick pan over medium heat. Add nigella seeds and let them splutter.
- 5
Add the marinated fish cubes along with the marinade. Cook gently for 8-10 minutes, stirring occasionally, until the fish is cooked through and the sauce has thickened slightly. Add slit green chilies during the last few minutes of cooking.
- 6
Garnish with fresh coriander and serve hot.
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