Doi Maach is a traditional Bengali fish curry that has a yogurt based gravy. It tastes mildly tangy and the spices are subtle, which makes this dish so good for hot summer days. I have shared here a great trick that will avoid yogurt from curdling when added while cooking curries.
Jumbo size shrimp sautéed in onion, tomato along with some aromatic earthy spices, this Masala Shrimp could be on your weeknight menu. We paired it with nuts and raisin rice pilaf, but this can be equally tasty with paratha or roti.
Soft white fish simmered in spiced coconut milk, this Kerala Style Fish Curry has a beautiful balance of sweet and sour. Like any another seafood curry, this fish curry with coconut milk comes together very quickly. You don't need any fancy gadget or a lot of effort to make this fish curry. Paired with steamed white rice, it’s a delicious hearty meal for any time of the year.