Tripura Panch Furon Doi Maach Five Spice Fish Yogurt Bengali

Method

1. 1

   Marinate fish pieces with 1/4 tsp turmeric, 1/4 tsp red chilli powder and salt. Set aside for 15 minutes.

2. 2

   Heat mustard oil to smoking in a wide pan.

3. 3

   Reduce to medium-high. Fry marinated fish pieces 2 minutes per side until lightly golden. Remove and keep aside.

4. 4

   In the same oil add the panch phoron — all five seeds pop and sizzle together simultaneously. Add slit green chillies.

5. 5

   Reduce heat to medium. Add ginger paste. Stir 30 seconds.

6. 6

   Add remaining turmeric and red chilli powder.

7. 7

   Add the whisked yogurt in a slow steady stream, stirring continuously.

8. 8

   Cook on medium heat stirring for 4 to 5 minutes until the yogurt is cooked through and the oil begins to separate at the edges.

9. 9

   Add 1/2 cup water. Bring to a gentle simmer.

10. 10

    Add the fried fish back to the yogurt gravy.

11. 11

    Simmer on low heat for 6 to 8 minutes until the fish is cooked through in the yogurt sauce.

12. 12

    Garnish with fresh coriander. Serve with steamed rice.