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  1 T oil in a large skillet.  Fry the onion and ginger for about 5′,then remove to a bowl. 

Add remaining oil to the skillet, and turn heat to high.  Fry the fish over high heat for about 5′ 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 10′ or until desired fish doneness.

Serve with rice or coos-coos

Serves 4

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