“Maa, how do you get the recipe of Bhetki Macher Dum? I never thought of asking you though we are having it I don’t even remember from when.” I asked my mother after returning from Mumbai where I had a pop up with Madhushree at Mustard, the unsavoured Pujo pop up. I initially was planning to cook Bhetki Begum Bahar however finally decided to go ahead with a family recipe of Bhetki Mach which is more subtle if compared to a typical Korma or Begum Bahar. This curry was well appreciated in my Mumbai Pop up and has been ordered beyond my expectations!
“Dolon do you at all love Bhetki Macher Dom?” Maa asked and I replied to her truthfully. I am having this dish for years. To me it is something so very my family-like and I have never given extra mileage to this dish. By the way, Maa never says Dum, she always says Dom like a typical Ghoti.
Bhetki Macher Dum and why it is a family recipe!
I have been eating this subtle curry with Bhetki Mach (tempered with Kalojire) for long. Maa told me she first saw Boropishi cooking this after Maa’s marriage. Boropishi (Baba’s elder sister) used to be a great cook and was trained by a Khansamah during the 50s after her marriage. She was more than 20 years older than my father and married quite young. After marriage she was taught under a trained khansamah and till date is an amazing cook. She is presently in her 80s and does not cook these days. I am well aware that Maa on and off has taken tips from Boropishi but never knew this recipe was her! We used to refer to this as “alada Bhetki macher jhol” whenever this was prepared at home. To us, it was a light curry almost “Dom” like yet cooked with fish!
Bhetki Macher Dom and why do the Chatterjee’s call it Dom!
Let me tell you Bhetki Macher Dum has nothing to do with cooking on Dum! This is a typical Bengali dish from a Ghoti household where for some unknown reason we call it dom. I think it is because we use mustard oil, dry red chili and Kalojire (Kalonji) and these spices are used in making Bengali Aloor Dum as well. One thing I must mention here, we use a paste of boiled onion while making the Bhetkir Dum.
It is been long I have been to Boropishi! I think it is time to go to her and to let her know what I have done with her recipe!
Here’s how I cook Bhetki Macher Dum at Debjanir Rannaghar!
- Serves: 5 People
- Serving size: 100g
- Calories: 341
- Fat: 16.5g
- Saturated fat: 2.5g
- Carbohydrates: 12.5g
- Sugar: 4.4g
- Sodium: 767mg
- Fiber: 3.8g
- Protein: 34.8g
- Cholesterol: 58mg
- Bhetki Mach/ Indian Barramundi fish: 500g ( 5 pieces; round cut)
- Onion: 3
- Tomato: 2
- Ginger paste: 1 tbsp.
- Garlic paste: 1 Tbsp.
- Kalojire/ Kalonji/ Nigella Seed: ½ Tsp.
- Bay Leaf: 3
- Dry Red Chili: 2
- Turmeric Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Roasted Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Bengali Garam Masala Powder: ½ Tsp.
- Sugar: 1 Tsp.
- Salt: to taste
- Mustard Oil: 4 Tbsp.
- Wash and marinate fish chunks with half of the turmeric powder and ½ Tsp. salt and leave the fishes for 15 minutes before frying.
- Meanwhile, peel the skin of the onions and boil those for 10 minutes.
- Once cooled make a paste of the boiled onion.
- With 1 Tbsp. Oil make a paste with remaining turmeric powder, red chili powder, salt, sugar, roasted cumin powder, coriander powder, Bengali garam masala powder and also salt.
- Heat remaining oil in a pan and fry the fish chunks on low flame.
- Once fried strain the fried fishes from the pan.
- Temper the oil with Nigella seed, dry red chili and bay leaf.
- Add boiled onion paste and cook till the onion turns brownish in color.
- Now add ginger and garlic paste followed by the tomato paste and cook till the oil comes from the side of the mixture.
- Add the spice mix and cook over low flame for 3-4 minutes.
- Now add 2 cups of boiling water bring it to boil.
- Add fried fish and cook till the gravy thickens a bit.
- Once done swtich the flame off and serve it hot with Rice, or Roti or Luchi.
Fish Recipes from Debjanir Rannaghar!
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks, and Potato)
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Biye Barir Macher Kalia (Also known as Bengali Macher Kalia)
- Ilish Macher Tok (also known as Ilish Macher Tawk)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
- Macher Teler Chorchori (also known as Fish Fat Mishmash with Potatoes and Eggplant)
- Mawa Ghater Ilish Macher Lejar Bhorta (also known as Ilish Macher Bhorta)
- Aloo Fulkopi diye Macher Jhol (also known as Bengali Macher Jhol)
- Aloo Potol Diye Macher Jhol (Also known as Bengali light fish curry Macher jhol)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk)
- Topse Maacher Fry (also known as Topse Fish Fry)
- Bhetki Maacher Aloo Phulkopi diye Kalia (also known as Light Fish Curry with Potato & Cauliflower)
Have you tried the Bhetkir Dom recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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