Doi Bhetki

Posting again after a long gap. Was busy enjoying my summer break and after coming back am yet to get over the hangover of the break. Seem am going thorough one of those phases again, where I feel clueless what to do next and feel lost. Anyway this dish had been on my mind for some time. I really love Bengali dishes, simple yet flavorful. And this kinda breaks all myth about not combining fish with dairy products. My husband was head over heel in love with this and has requested for an encore very soon :D.

Ingredients :

  • 700 gms Tilapia, cut and cleaned
  • 2 medium Onions
  • 3-4 Green chillis, you can add more or less as per your preference
  • 8-10 Garlic cloves
  • Thumb size Ginger
  • 1/2 Tbs Cumin powder
  • 1 Tbs Coriander powder
  • 1 Tsp Garam Masala powder
  • 1 Tsp red chilli powder
  • 3/4 Cup Curd, whisked
  • Salt to taste
  • Turmeric as needed
  • Mustard Oil as needed

For Tempering:

  • 1 Bay leaf
  • 3-4 Cloves
  • 2 Cardamom

 

Method :

  • Rub the washed bhetki pieces with salt and turmeric and let it sit for about 15 minutes.
  • Make a paste of onion, green chillis, ginger and garlic in a mixie and keep aside.

  • In a small bowl mix coriander powder, cumin powder, garam masala powder, red chilli powder, salt and about 1/2 Tsp of turmeric and mix with little water and keep aside.

  • Heat mustard oil in a deep wok and fry t he fish in batches till they are nicely browned. remove and keep aside.

  • In the same wok after removing the excess oil if any. Add the spices for tempering. Once they are aromatic add the onion paste.
  • Fry for 7-8 minutes till the raw smell is gone. Now add the dry masala mixed with water and fry for another 4-5 minutes.
  • Lower the heat and add the whisked curd, let it simmer a bit.

 

  • Add about a cup of water and bring the water to  a boil and lower the heat and add the fried fish pieces to the simmering gravy.

  • Let it simmer till the gravy is of the consistency you want. Adjust seasoning and remove from heat. Serve hot with steamed rice.

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