Name: Bengali-Style Fish in Yogurt Curry
Yield: Serves 6
Ingredients: 1/2 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon caraway seeds; 1 pound tilapia fillets, cut into 1- to 2-inch pieces; 1 cup plain, lowfat yogurt; 1 tablespoon all-purpose flour; 5 tablespoons vegetable oil; 1 tablespoon black mustard seeds; 1 medium red onion, finely chopped; 1 tablespoon finely chopped garlic; 1 tablespoon curry powder; 1 1/4 cups heavy cream; Salt; 2 tablespoons finely chopped fresh cilantro, for garnish

Bengali-Style Fish in Yogurt CurryVikas Khanna

Bengali Dahi Maach

Tender pieces of tilapia are marinated with caraway seeds, turmeric, and cayenne pepper and then pan-fried until crisp and golden brown. The dish is finished with a yogurt curry enhanced by the spicy flavor of mustard seeds. The result is a great mixture of flavors and textures, and a simple way to prepare versatile tilapia.

Recipe notes

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