Description
The signature Bengali dish, Bhetki Begum Bahar, is a flavorful fish curry made with Bhetki fish, also known as Barramundi. This rich and delectable curry is a traditional delicacy often served at celebratory events like weddings in Bengal.
Ingredients
Scale
- 6 pieces Bhetki Mach/ Barramundi Fish (refer to the picture for the cut)
Marination Stage 1:
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Kashmiri Red Chili Powder
- 1/2 Tsp. Salt
- 1 Tbsp. Lemon Juice
Marination Stage 2:
- 1 Egg
- 2 Tbsp. All-purpose Flour
- 1 Tsp. Semolina/ Sooji
- 1.5 tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 1/2 Tsp. Kashmiri Red Chili Powder
- `1/2 Tsp. Salt
To make the Spice Paste:
- 20 Cashew nut
- 20 Raisin
- 2 Tbsp. Poppyseed aka Posto
- 1/4 Mace
- 1/2 Nutmeg
- 15 Black Pepper
- 1-inch Cinnamon Stick
To make the Gravy:
- 1/2 cup from the step 2 marination
- 3 Tbsp. Spice Paste
- 4 Tbsp. Onion Paste
- 1 Tbsp. Garlic Paste
- 1/2 Tbsp. Ginger Paste
- 4 Tbsp. Tomato Paste
- 1/2 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1/2 Tsp. Sahi Garam Masala Powder
- 1/2 Tsp. Cumin Powder
- 2 inches Cinnamon Stick
- 1 Bay leaf
- 1 Dry Red Chili
- 1 Black Cardamom
- 3 Green Cardamom
- 2 Tsp. Sugar
- 1 Tsp. Salt or to Taste
Other:
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Instructions
- Wash fish chunks thoroughly.
Marination Stage 1:
- Marinate Fish Chunks with Turmeric Powder, Red Chili Powder, Salt and Lemon Juice for 30 minutes.
Marination Stage 2:
- Make a paste with Egg, All-purpose Flour, Semolina, Garlic Paste, Ginger Paste, Kashmiri Red Chili Powder, and Salt.
- Coat fish chunks with this paste and leave those for 30 minutes.
to make the spice paste:
- Soak Cashew nut, Raisin, Poppyseed, Mace, Nutmeg, Black Pepper and Cinnamon Stick in lukewarm water for 15 minutes.
- Make a smooth paste of the spices and the nuts.
To make Bhetki Begum Bahar:
- Heat Oil in a deep bottom pan.
- Fry coated fish chunks in low flame from both the side till those turn crispy and golden brown in color.
- Strain the fried fishes from the oil and keep aside.
- Now add half of the Ghee to the remaining oil.
- Temper the Oil with Cinnamon Stick, Bay leaf, Dry Red Chili, Black Cardamom and Green Cardamom.
- Add Onion paste and cook till the onion turn brown in color.
- Now add Garlic paste, ginger paste, and tomato paste and cook on low flame till the oil leaves the edges.
- Add the spice paste cook till the raw smell ooze out.
- Now add remaining batter used for coating the fish chunks.
- Add Sugar, Salt, Turmeric Powder Cumin Powder and cook till the spices cooked well.
- Now add 2 Cups of water and bring the mixture into a boil and cook till the gravy thickens.
- Once the gravy started boiling add fried fish followed by remaining ghee and garam masala powder.
- Cook for 2-3 minutes and switch the flame off.
- Don't overcook after adding the fishes as Bhetki is having very soft texture.
Notes
- You may cook the Begum Bahar can be cooked with other Freshwater Fishes.
- This dish is signified by the special but of the fish chunks and the way the fish is marinated and fried.
- You may adjust the Red Chili Powder as per taste.
- Instead of All-purpose Flour and Semolina, you may use cornflour to make the batter.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 678
- Sugar: 60.8g
- Sodium: 1155mg
- Fat: 27g
- Saturated Fat: 6.2g
- Carbohydrates: 103.5g
- Fiber: 7.6g
- Protein: 15.8g
- Cholesterol: 56mg
