Name: Doi Maach
Yield: 6 servings
Cuisine: Bake
Ingredients: 0.00 coriander seeds; 0.00 cumin seeds; 0.00 red chilli; 0.00 cloves whole; 0.00 cardamom pods; 0.00 cinnamon stick; 0.00 mahi-mahi; 0.00 turmeric ground; 0.00 salt; 0.00 canola oil; 0.00 red onion finely chopped; 0.00 fresh ginger peeled, grated; 0.00 garlic cloves, minced; 0.00 bay leaf; 0.00 water; 0.00 sugar; 0.00 yoghurt plain

Recipe Disclaimer

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Ingredients (17)

Spice mix

0.00	coriander — seeds
0.00	cumin — seeds
0.00	red chilli
0.00	cloves — whole
0.00	cardamom — pods
0.00	cinnamon — stick

Fish

0.00	mahi-mahi
0.00	turmeric — ground
0.00	salt
0.00	canola oil

Sauce

0.00	red onion — finely chopped
0.00	fresh ginger — peeled, grated
0.00	garlic — cloves, minced
0.00	bay leaf
0.00	water
0.00	sugar
0.00	yoghurt — plain

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Method:

To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
To prepare fish, combine mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of fish; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from pan. Repeat procedure with remaining fish and oil.

To prepare sauce, add onion to pan; sauté 5 minutes or until tender. Add ginger, garlic, and bay leaf; sauté 2 minutes. Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar. Remove pan from heat; gradually stir in yogurt. Cook over low heat 5 minutes, stirring constantly. Return fish and accumulated juices to pan. Cook over low heat 5 minutes or just until heated. Discard bay leaf.