Doi maach literally translates as 'yoghurt fish': Vivek Singh from Cinnamon Kitchen prepares this fish dish from Bengal for Taste of London
1. Combine all the ingredients for the marinade, add the fish pieces and mix gently until they are well coated. Set aside to marinate for at least 30 minutes.
2. Heat 3 tbsp of the mustard oil in a large, heavy-based pan over a medium heat. Add the cloves, cardamom, cinnamon, peppercorns and bay leaf and fry for 30 seconds, then add the mustard seeds and let them splutter.
3. Add the onions and fry for 4-6 minutes, until translucent. Now add the fish and its marinade and mix gently but thoroughly. Add the salt and cook for 4 minutes, stirring occasionally.
4. Add the slit green chillies, stir in the yoghurt and cook over a medium heat for 6-8 minutes, until the fish is done. Garnish with the coriander and drizzle the remaining mustard oil over the top. Serve with steamed rice.
Recipe © courtesy of Vivek Singh, Curry: Classic and Contemporary, Absolute Press (2008) and Cinnamon Kitchen, London
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