Bengalis are very fond of fishes which feature mandetorily in their daily diet. Mainly those fishes are sweet water ones and are quite different from the sea-fishes.
In Europe, among various kinds, Salmon ranks high due to its unparallel taste with thick flesh and smoothy fat. We mostly go for Salmon whenever hit by fish fever and give it a Bengali treatment.
Doi-mach or fish in yogurt gravy is quite a popular and rich dish in Bengali cuisine. So here I present the recipe of Salmon with yogurt gravy which you will love for sure. In contrast to its usual baked recipes, here Salmon goes for a complete make over.
Ingredients to serve 4 :
- Salmon fish – 400 gm.
- Onion (medium) – 1
- Garlic – 2 cloves
- Ginger – 1 inch
- Plain yogurt – 6 tbspoon
- Chilli powder – ½ teaspoon
- Pinch of turmeric powder
- Whole garam masala
- Bay leaf – 1
- Cooking oil
Remove the scales of salmon keeping the skin intact. Wash it thoroughly and then cut into medium size square pieces.
Make a paste of garlic and marinate the pieces of salmon with that garlic paste, yogurt and salt. Keep it for at least 1 hour.
Finely chop the onion. Make a paste from ginger.
Heat 1 tbspoon of oil in a frying pan over medium flame. Add whole garam masala and bay leaf, saute them till the nice aroma of dry species comes out. Add chopped onion into it and fry till light brown. Then add the marinated fish, sugar as per your test, salt if needed and a little bit of water (optional). Mix very well and cover with a lid. Turn the flame on low-medium and cook till the fish completely cooked and the gravy thickens. Serve with rice.
- There is no need to fry the fish before marination.
- Don’t use much oil as Salmon itself releases lot of oil.
- Don’t add much water in the gravy otherwise yogurt will curdle.