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Doi Maach Tilapia in Yogurt Sauce
Calcutta's doi maach: turmeric-rubbed tilapia seared on a crackle of panch phoron and dried chile in mustard oil, then poached in lightly sweetened yogurt with browned onion and ginger.
- YieldServes 4
- Hands-on20 min
- Total50 min
- Difficulty
Ingredients
- ½ tspground turmeric
- 450 gskinless tilapia fillets
Yogurt sauce
- 240 gplain yogurt, about 1 cup
- 1 tspwhite granulated sugar
- 1 tspcoarse kosher or sea salt
- 2 tbspmustard oil or canola oil
- 1 tbsppanch phoron (Bengali five-seed blend)
- 2dried red Thai or cayenne chiles, stems removed
- 150 gred onion, finely chopped (about 1 cup)
- 1 tspfresh ginger, finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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