Ingredients:

• 4 cloves of garlic
• 1 liter fish stock
• 4 ladies fingers/okra
• 300g pineapple
• 75g yam- I used sweet potato
• 25g beansprout’s
• 50g Tamarind pulp
• 3 tablespoon fish sauce
• chili oil to taste
• 1 pack vermicelli
• 1 tablespoon sugar and salt.

1. Heat with oil (canola) and fry the garlic then remove to be used later as garnish
2. fry the fish (any desired fish cod or halibut would work well) in the oil for 5 min
3. Add the okra, a few green beans, , pineapple, sweet potato, and I also added vermicelli
4. Add Tamarind pulp, fish sauce, sugar and salt, chili oil
5. Simmer for 20 min
6. Garnish with chili flakes, and the garlic

Enjoy, its a quick and easy meal and very healthy you can load it up with vegetables and needs minimal oil.

This wonderful and unique recipe come from Food Thought For:

This one is a gourmet, very authentic Bengali fish dish. As light as a couple of tsp of oil. And about 20 minutes in the kitchen. It is called ‘doi maach‘ literally translating to yoghurt fish. Even for a fishy person like me (:), I can say for sure, that this is one of my all time favorite fish dishes. And its not a curry. because you use nothing more than cloves and yoghurt.  It ain’t a curry unless you use a few spices together. Everyone with me on this?

Traditionally, it is made with fresh water fishes from which you can cut a big steak size chunks. But, of course that is never mandatory. You can use this with any fish of your choice. Will taste just as good. In all Bengali homes, this is a lunchtime delicacy, to be served with warm rice. Its almost never a dinner recipe. Because in India, lunch is traditionally the most important meal of the day.

• 1 big fish of your choice– Cleaned and cut into four pieces
• 1 medium onion- chopped very very fine or made into a crunchy paste in the food processor or blender. Do not use water.
• 1.5 cups of yoghurt
• 1 tsp of grated ginger
• 3-4 cloves
• 1 tsp of sugar
• 1 tsp of lime juice
• 1 cup of water
• 4 tsp  of oil
• A big pinch of turmeric (optional)
• A big pinch of cayenne pepper (optional).

1. Marinate the fish in a bit of salt, a pinch of turmeric and a pinch of cayenne pepper.
2. This next step is optional. If you like  a bit of crunch on fish, do this, otherwise just skip it.
3. Preheat oven to 500 F for 10 minutes. Drizzle just 2 tsp of oil ( one on each side) and place on a shallow baking tray. Bake for 15 minutes. You can adjust this time depending on the power of your oven. I use 15 minutes. Turn once. The fish will end up with a oven-fried feel.
4. If you want, you can opt out of the step and simply leave the fish marinated.
5. Meanwhile, heat the remaining oil in a skillet. When hot pop the cloves, taking care to remove the head before popping them in the skillet. Will lessen the chance of it popping out of the skillet :). Wait for a 10 secs, and add the minced or crushed onion and fry on medium for 3-4 minutes or till it turns a bit brown. Just a bit.
6. Add the ginger and sugar. Fry for another minute or so.
7. Lower heat and add the yoghurt, a pinch of turmeric and cayenne pepper. An important tip here. Never put yoghurt on a hot surface. It ruins the flavor of yoghurt and even burns its badly. I learnt it from terrible experience. So before putting in yoghurt always turn down the heat, wait a bit and then, carefully place the yoghurt in the skillet.
8. Saute for a minute or so. Add lime juice and water and bring to a boil.The lime juice will take the milky smell out of the dish , leaving it fragrant Clever idea!
9. Add the baked or raw fish and continue cooking on low for 10 minutes. Go a little longer if you have not baked the fish beforehand. You can tell that fish is done, when it is all white. Season with salt. Remember you have already used some salt in marinading the fish. So add accordingly.

You are done! Serve with warm jasmine rice. And maybe some lovely tropical cocktail to go with it?

• Fish- 2-3 Medium sized whole fish any desired fish
• Chili Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Ginger - One piece - thinly sliced
• Green Chili -2 -thinly sliced
• Garlic - 2 large pods(10 small pods) - thinly sliced
• Onion - 1/2 medium size - sliced
• Tomato - 1 small - sliced
• Onion - 1 medium sliced
• water - 1/4 cup(for cooking fish)
• salt - according to taste
• Basmati Rice or Biryani rice - 2 cups
• Onion -1 medium - sliced thinly for frying
• Raisins and Cashews(Optional)
• Water - 4 cups
• Ghee(Clarified Butter) - 2 tsp
• Vegetable oil - 1 tsp

1. Clean the Fish and apply the chili powder, turmeric powder. Coarse grind Green chili, Garlic and Ginger and add to Fish pieces. Keep it aside for 15 minutes.
2. Heat 2 tsp oil in a thick bottomed pan. Add onion and tomato and cook until the onion start turns pale. Add enough salt and chili and turmeric powder add the fish start cooking. Keep it covered with onion and tomato to keep the fish moist.
3. Wash the Basmati rice with water to remove any impurities.
4. In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it.
5. Fry the onion slices over low heat till golden brown, separate from oil and keep it aside.
6. Fry Cashew and raisins and keep it aside.Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the remaining liquid from fish to the rice
7. Add the enough warm water so that total liquid in rice is around 3 and 1/2 cups.(Rice cooking time and water requirements varies by variety of rice, add the remaining water if rice dries up)Add salt to taste and some gharam masala or whole spices.
8. Cook the rice at high heat till the water starts to boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, make sure the the water used is slightly less than the amount of rice and cook at low heat and check the rice when you see the steam coming out of the rice almost stops). When complete, rice must be soft, but it should not stick to each other
9. In a 12 inch baking pan add 1/2 of the rice as a layer at bottom and then add the fish pieces and spread half of the pudina and coriander leaves and the fried onions ,cashew and raisins.Spread the remaining rice and spread some Gharam masala on top of the rice and cover with aluminium foil and bake it at 300 degree F for 25 - 30 minutes.

Garnish with remaining Pudina (mint) and Coriander leaves, fried onions, cashew and raisins.

While this dish has quite a lot of steps it will not disappoint you.