Bhapa Bhetki, also known as Bhetki Mach Bhapa, is a Bengali dish that features steamed Indian Barramundi fish cooked with a mixture of mustard, yogurt, and coconut paste. This dish is characterized by its spicy and tangy flavor, and the best part is that the fish doesn't need to be fried!
- 6 Pieces of Bhetki Mach/ Indian Barramundi Fish (Bengali Cut)
- 1 Tbsp. Yellow Mustard Seed
- 1 Tbsp. Black Mustard Seed
- 150g Plain Yogurt/ Plain Curd
- 1 cup Coconut Paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 2 Tsp. Salt
- 6 Green Chillies
- 4 Tbsp. Mustard Oil
- To make the curry paste for steamed fish, mix 1 tablespoon of yellow mustard seeds and 1 tablespoon of black mustard seeds into a fine paste.
- Add 1/2 teaspoon of salt and 1/2 cup of water to the mixture.
- Let it sit for 15 minutes before filtering it.
- Strain the paste into a bowl and add plain yogurt or curd.
- Whisk it until the mixture is smooth and there are no lumps.
- Add homemade coconut paste and whisk it thoroughly.
- Then, add 4 tablespoons of Mustard Oil to create a distinct pungent taste.
- Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of salt, 6 green chilies, and 4 tablespoons of mustard oil.
- Begin by adding 1.5 cups of water to a mixing bowl.
- Break 4-5 Green Chillies and add them to the bowl.
- Clean 6 pieces of Bhetki fish and add them to the bowl.
- Mix the fish thoroughly with the flavorful sauce.
- Allow the fish to rest for at least 30 minutes before steaming to ensure that the spices are well blended.
- Place the fish in a metal container with a secure lid or a metal tiffin box.
- Cover the tiffin box and ensure it is properly sealed.
- To steam the fish, use a double boiler method by placing the tiffin box over a water bath inside a vessel with a well-fitting lid.
- Use a metal support or improvise with a small metal dish.
- Add at least 3 cups of water to fully submerge the stand and then place the tiffin box with the fish inside.
- Securely seal the container and place the lid on top.
- Then, turn on the heat and put the vessel in place.
- To ensure proper cooking, maintain a low flame for 30 minutes.
- After 10 minutes, check to see if any water has evaporated and add more if necessary.
- Continue cooking for another 20 minutes until the total cooking time reaches 30 minutes.
- Once finished, turn off the heat and let it sit for 30 minutes before removing the tiffin box from the hot container.
- After half an hour has passed, take out the tiffin box and uncover it.
- Your Bhapa Bhetki is now ready to be served!
- The mustard paste is a crucial ingredient that gives the dish its unique aroma and taste.
- If you don't have mustard seeds, you can use mustard powder.
- If you're not familiar with the Bengali cut for fish, ask the fishmonger for assistance.
- Avoid using plastic or glass containers for steaming and use a sturdy stainless steel container instead if using flame. For Microwave steaming you need to use either plastic or glass container but not metal.
- Prep Time: 10min
- Standing Time: 30min
- Cook Time: 30min
- Category: Fish
- Method: Steaming
- Cuisine: Bengali
- Serving Size: 125g
- Calories: 446
- Sugar: 2.3g
- Sodium: 1341mg
- Fat: 28.5g
- Saturated Fat: 13.4g
- Carbohydrates: 8.6g
- Fiber: 1.1g
- Protein: 37.9g
- Cholesterol: 62mg
Keywords: bhetki bhapa recipe, bhetki macher bhapa recipe, bhetki macher jhal recipe, bhapa bhetki recipe, Debjanir Rannaghar