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Dinner with Rukmini
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Doi Maach
Introduction from Rukmini Iyer
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
Method
Prep time: 10 minutes + 2 hours marinating. Cook time: 35 minutes.
Mix the yogurt with the turmeric, chilli powder and a pinch of salt. Place the fish in a roasting tin large enough to hold everything in one layer, then spoon half the yogurt mixture over the fillets. Cover and marinate in the fridge for 1–2 hours.
When you’re ready to cook, preheat the oven to 180°C fan/200°C/gas 6. Heat the oil in a large frying pan over a medium heat and add the bay leaf, cloves, cardamom pods and cinnamon scroll. Lower the heat and stir-fry for a minute until the bay leaf has lightly browned.
Add the chopped onions, ginger, garlic and green chilli with a pinch of sea salt, then stir-fry over a medium heat for 10 minutes until golden brown around the edges. Turn off the heat, and let the onions cool for 5 minutes before stirring in the remaining yogurt.
Spoon the onion and yogurt mixture on and around the marinated fish, then transfer to the oven to bake for 20–25 minutes until the fish is just cooked through.
Taste the sauce and add salt as needed, then scatter with the fresh coriander leaves before serving hot.
NOTE: To cook this the traditional way on the hob, place the marinated fish into the frying pan with the cooked onions and yogurt mixture. Cover and cook over a low heat for 15–20 minutes until the fish is just cooked through.
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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
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