top of page
  • Writer's pictureindianbengalisinuk

Doi Salmon

Recipe submitted by – Rahul Banerjee


 Salmon : 500gm

 Yoghurt (Greek preferred) : 200gm

 Onion pasted : 4-5 tablespoons

 Ginger Garlic pasted : 3 tablespoons

 Turmeric Powder : 2 teaspoon

 Coriander Powder : 2 teaspoon

 Dried Red Chili powder : 1 ½ (or according to your taste)

 Dried Red Chili : 2

 Cardamom : 2

 Cinnamon : 1 stick

 Clove : 2

 Whole Cumin seeds : 1 teaspoon

 Garam Masala powder : 1 teaspoon


1. Marinade the fishes with 1 teaspoon salt and 1 teaspoon

turmeric powder and leave aside for about 10-15 mins.

2. In a hot wok, heat 3-4 tablespoon of Mustard Oil and when the

oil is hot, fry the fishes on both sides. Remember not to

overcook. Only a short session in the oil is required for the

foreign fresh fishes. Take out the fishes when done and set


3. In the same wok, pour 1 tablespoon of oil and let it heat up. Put

the Dried Red Chili (broken into pieces) and the whole Garam

Masala. As soon as these crackle up, put the onion, give it a bit

of swirl and put the ginger-garlic paste in. Fry these well but

not too red. Now add rest of the spices and salt and cook well.

The absorbed oil should begin to come out.

4. When the oil is released, remove the wok from the flame and

add the yoghurt. Put back on low flame, mix well and leave

with lid on for about 15 mins.

5. Now add some water, give it a nice swirl before you put in the

fried fish pieces and let it mix well and boil up again. Let the

mixture boil for 1-2 mins, and not more than that after which

you can safely turn off the heat and bring the wok down.

Pic Courtesy: Google

Author Speaks: Rahul suggests that you can add some poppy

paste in the onion, ginger, garlic mix to give the dish an added X-Factor.

139 views0 comments

Recent Posts

See All


bottom of page