Recipe 28: Fish cooked in Yoghurt (doi maach)

My goodness, I am so far behind already! I should be up to recipe number 36 by now if I am to make my goal of 208 by the end of the year.
Luckily enough this week has been great for creations, including a fish curry that didn't turn out so fabulous. I followed it to a T, it tasted pretty good, but was just not to our tastes. I love the recipe book though, so no doubt I will try a few more from the collection - "50 great curries of India by Camellia Pajabi"

This fish curry is from Bengal and is usually made with carp. Apparently only in Bengal is where you will find fish ad yoghurt cooked together.

Doi Maach

Doi Maach

600g  pieces of fish
1 1/2 tsp of salt
2 tbsp lemon juice

1/2 tsp tumeric powder
2 tsp mustard powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
1 tsp red chilli powder
2 tsp chopped ginger
2 tsp chopped garlic
5 tbsp oil
1/2 tsp fennel seeds
1 green chilli, finely diced
1 cinnamon stick
5 green cardamoms
3 cloves
2 medium onions, finely diced
200ml whipped full fat yoghurt
3/4 tsp sugar
2 tomatoes diced
3 tbsp sultanas (soaked in water) 

METHOD

1. Skin and wash the fish well. Mix 1/2 tsp salt with the lemon juice and smear over the fish. Leave for 30 minutes, then rinse.
2. Mix all the 5 spice powders and the ginger and garlic with 100ml of water to make a spice mixture.
3. In a large saucepan, heat the oil and add the fennel seeds, chopped green chilli, cinnamon and cardamoms. After 30 seconds, add the cloves. After 10 seconds add the onions and fry till light brown (this will take about 10 minutes). Add the spice mixture and cook on a low heat until most of the moisture has dried up. Then saute the spices for 2 more minutes, stirring continuously. 
4. Add 2 tbsp water and cook for 1 minute, then pour in 200ml of water and simmer for 10 minutes, so that the onions soften and the spices cook properly.
5. Turn the heat down very low, add the whipped yoghurt and stir continuously for 3 minutes. Add the sugar, tomatoes and up to 200ml of water, depending on the gravy required and 1 tsp salt and stir well. Put the fish in gently and cook for 3 minutes, before turning the pieces over. Add the sultanas after 3 minutes and cook, uncovered, until the fish is perfectly done.