Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Doi Maach
Introduction
This is such a simple, classic Bengali dish, and takes just minutes to put together after you marinate the fish. I’ve adapted it to cook in the oven, as I find the yogurt keeps its silky texture best that way, and used salmon in place of the traditional freshwater rohu. You could definitely use any other type of firm, white-fleshed fish – monkfish is lovely for a special occasion. Serve with freshly cooked white rice with a little butter stirred through.
Ingredients
| natural yogurt | |
| salmon or thick white fish fillets | |
| white onions, roughly chopped | |
| ginger, grated | |
| garlic, grated | |
| green chilli, finely chopped | |
| fresh coriander leaves, to serve | |
| Storecupboard: | |
| ground turmeric | |
| mild chilli powder | |
| neutral or olive oil | |
| bay leaf | |
| cloves | |
| green cardamom pods, bashed | |
| cinnamon scroll | |
| sea salt flakes, to taste |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
