"Use bigger fish cut into pieces for this dish, rather than small fish. Yogurt does not make a strong sauce, so the fish should not be to strong in flavor.
Bengalis would use carp or bhetki, but you can use a white fish with flaky flesh such as cod or haddock!"
1 lb skinless white fish fillet (cod, haddock) or carp steaks, scaled
1/2 tsp of salt, plus extra to taste
3 tsp turmeric powder
2 1/2 cups plain yogurt
1 tbsp chickpea flour
1/2 tsp red chili powder
1/2 tsp ground cumin
2 tsp sugar
1 large dried bay leaf
1 small onion, finely chopped
2 medium fresh green chilies, cut lengthwise in half (optional)
1. Wash the fish, and rub it with 1/2 tsp salt and 1 tsp of turmeric. Set the fish aside.
2. Using a whisk, mix the yogurt with the chickpea flour, remaining turmeric, red chili powder, cumin and sugar.
3. Taste to see whether the sugar and salt balance needs adjusting and add more sugar or salt as needed.
4. In a wide pan, fry the pieces of fish in mustard oil on both sides for a few minutes. Remove and then set aside.
5. Strain the oil through a fine sieve, return to the same pan and reheat.
6. Add bay leaf and onion, fry until golden brown. Add the spiced yogurt and simmer on a low heat for about 15 minutes.
7. Arrange the fish pieces in the sauce, coat them, and simmer for a few minutes more. If using, add the fresh chilies to the sauce at this point for extra heat and aroma.
8.You can either add extra green chilies or enjoy it with the original sweet and sour taste! Don't forget to Serve Doi maach with boiled rice!