Ingredients with Measurements:
- 500g fish fillets (cut into bite-sized pieces)
- 2 cups of plain yogurt
- 1 large onion (finely chopped)
- 2 garlic cloves (minced)
- 1-inch ginger (grated)
- 2 green chilies (chopped)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt (to taste)
- 2 tbsp vegetable oil
- 1 tbsp fresh coriander leaves (chopped)
Special Equipment Needed:
- Large skillet or wok
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk the yogurt until smooth. Set aside.
2. Heat the oil in a skillet or wok over medium heat. Add the cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes.
5. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add the fish pieces and sauté for 2-3 minutes until they turn slightly brown.
7. Pour the whisked yogurt into the skillet and mix well.
8. Add salt to taste and let the curry simmer for 10-12 minutes until the fish is cooked through and the sauce has thickened.
9. Garnish with chopped coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Any firm white fish can be used instead of fish fillets.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Add vegetables like bell peppers, tomatoes, or potatoes to the curry.
- Use coconut milk instead of yogurt for a creamier texture.
- Add more or less chili powder depending on your spice preference.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Marinate the fish in salt and turmeric powder for 10-15 minutes before cooking for added flavor.
- Adjust the amount of chili powder to your preference for spice level.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the curry in a bowl with rice or naan on the side.
- Garnish with chopped coriander leaves for a pop of color.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice or naan
Suggested Side Dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting Advice:
- If the curry is too thick, add a little water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
Food History:
- Dahi Machha Curry is a popular dish in the coastal regions of India, especially in the state of Odisha.
Flavor Profiles:
- Spicy, tangy, and creamy
Serving Suggestions:
- Serve hot with rice or naan.
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Region: Nepalese