Machi Dahi – Indian Fish with Yogurt

Dredging mixture:

  • ¼ cup flour
  • 1 t turmeric
  • 1 T paprika
  • ½ t cumin

Main ingredients

  • 2 lb fish filets (Black Cod, Orange Roughy, Red Snapper)
  • 3 T peanut or olive oil
  • 1 onion, sliced thin
  • 1 T ginger, minced
  • 2 T peanut oil


  • 2 cups yogurt
  • 1/4 cup cilantro (optional)
  • 1/4 cup Dijon mustard

Place the dredging mixture in a plastic bag.  Cut the fish against the grain, into large pieces, about 2″ wide.  Place the fish in the bag, Close the top and shake until all pieces are coated.

Heat 3 T oil in a cast iron skillet.  Sauté the onion and ginger for about 5′, until transparent, then remove to a bowl. 

Add remaining oil to the skillet and turn heat to high.  Fry the fish over high heat for about 2-3′ on each side.    When finished, reduce heat to simmer. Cover with the sauce, layer the fried onions on top of the sauce.  Cover the pan and cook over low heat for 5-10′ or until desired fish doneness.

Serve with rice or cous-cous

Serves 4

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By Cascoly

I've been exploring and leading trips for over 40 years. climbing & trekkng in the Alps, Andes, North American mountain ranges and the Himalaya. I'm retired from mountaineering now but world travels in Europe, Africa & Asia continue to expand my portfolio. Besides private travel, I now focus on escorting trips to India & Turkey. Other interests include wide reading in history and vegetable gardening / cooking. You can download digital images here, or find images at We have many thousands of images we haven't displayed yet; so, if you have a special need or request please contact us