Doi Machh: Yogurt Fish in 15 Minutes
Bengali-style fish poached in tangy yogurt with warm spices and fresh herbs. One skillet, zero fuss, pure comfort in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 268
- Protein
- 32g
Ingredients
- 14 oz white fish fillets (cod, halibut, or tilapia)
- 1 cup plain yogurt (full-fat)
- 1 tbsp ginger, minced
- 1 whole green chili, finely sliced
- ½ tsp turmeric powder
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium. Add ginger and green chili, cook until fragrant, about 60 seconds.
- 2
Whisk yogurt and turmeric together in a bowl, then pour into the skillet. Stir gently to combine.
- 3
Pat fish dry, season with salt and pepper. Gently slide fish into the yogurt sauce without overlapping pieces.
- 4
Reduce heat to medium-low and simmer uncovered until fish is opaque and flakes easily, about 8-10 minutes.
- 5
Scatter cilantro over the top. Taste and adjust salt.
- 6
Serve hot in shallow bowls with white rice, spooning yogurt sauce over each portion.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- fish spatula or thin slotted spoon
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