Bhetki Macher Bahaar - Bengali's most favourite fish curry | Fish Recipes #timsistastytable

bhetki fish

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia and cod are more affordable while providing a similar texture.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

fresh coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley can be a healthier option, while dried coriander is cost-effective.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red chili flakes

Jalapeños provide a similar heat, while red chili flakes are more economical.

Soak cashew nuts and poppy seeds in hot water for at least 2 hours.

Wash and pat dry the bhetki fish, then marinate with salt, turmeric powder, nutmeg powder, cornstarch, lime juice, and egg; cover and set aside for 1 hour.

Grind soaked cashew nuts and poppy seeds with ¼ cup water to a smooth paste.

Heat vegetable/mustard oil on low-medium flame.

Fry the marinated fish in batches for 2-3 minutes on low-medium flame until light golden brown; set aside.

In the remaining oil, add minced garlic and grated ginger; stir for 1-2 minutes on low-medium flame.

Add ground onion paste and sauté for 7-8 minutes until light golden brown.

Add ground tomato purée and green chilies; sauté for 4-5 minutes.

Mix in turmeric powder, red chili powder, nutmeg powder, cumin powder, coriander powder, and salt; stir for 4-5 minutes.

Add the cashew nut and poppy seeds paste; stir continuously for 8-10 minutes until oil is released from the masala.

Add hot water, mix well, cover, and cook for 8-10 minutes until gravy thickens.

Add the fried fish to the gravy, cover, and cook for another 4-5 minutes.

Garnish with freshly chopped coriander and sprinkle garam masala powder before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens