Are you in for a real treat with this delightful Bhetki Malaicurry dish? This tasty variation of the classic Bengali Chingri Malai curry is made with the delectable Indian Baramundi fish. If you're craving a wonderfully flavorful fish curry with creamy coconut milk, this is the recipe you've been waiting for!
The traditional Malaicurry is typically made with shrimp or prawns, but you can easily swap in chicken or other fish if you prefer. Crab Malaikari is equally flavorful as well. No matter what protein you choose, this curry is sure to impress with its rich, aromatic flavors.
Jump to:
- Is Malaicurry an authentic Bengali Delicacy?
- Watch how to make Bhetki Malaicurry
- Ingredients
- Frequently Asked Questions For Bhetki Malaicurry
- Recipe Card
- Related Recipes
- Pairing Bhetki Malaicurry
- Have you tried the Bengali Bhetki Maacher Malaicurry recipe from Debjanir Rannaghar!
- Easy Fish Recipes from Debjanir Rannaghar
- Here's the Bhetki Malaikari recipe pin for your Pinterest board!
Is Malaicurry an authentic Bengali Delicacy?
The debate around the authenticity of Malai curry as a Bengali recipe is an interesting one. While it is true that Bengalis have been enjoying and preparing this creamy and delectable dish for generations, its origins can be traced back to the culinary traditions of another region - Malaysia.
The name "Malai Curry" is derived from the word "Maloy," which refers to something Malaysian. This suggests that the roots of this dish lie outside the boundaries of Bengal, despite its widespread popularity and long-standing presence in the Bengali culinary landscape.
It is important to note that the exchange of culinary ideas and techniques is a natural occurrence, especially in regions with shared historical and cultural ties or uses similar ingredients part of food- in this case, coconut. The influx of various ingredients, spices, and cooking methods has contributed to the evolution of many beloved dishes across the Indian subcontinent, including Malai curry.
While Malai curry may not be considered a quintessential Bengali recipe in the strictest sense, it has become an integral part of the Bengali food culture. The locals have adapted the dish to suit their taste buds, incorporating local ingredients and techniques to create a unique interpretation that reflects the vibrant flavors and traditions of Bengal.
Watch how to make Bhetki Malaicurry
Ingredients
The ingredients for Bhetki Maacher Malaicurry are comparable to those used in Chingri Malaikari. The primary distinction is the main protein component, which in this case is the Indian Barramundi fish, also known as Bhetki Maach.
- Bhetki Maach aka Indian Baramundi
- Coconut Milk
- Plain Curd/yogurt
- Onion
- Tomato
- Garlic
- Ginger
- Green Chili
- Spice Powders (See recipe card for details and quantities)
- Whole Spices (See recipe card for details and quantities)
- Mustard Oil
- Ghee
Frequently Asked Questions For Bhetki Malaicurry
The Bhetki Malaicurry and Chicngri Malai Curry may have different flavors due to the distinct tastes of fish and prawns, but the coconut-based gravy is similar. Additionally, you can cook Malaikari with various proteins such as chicken, fish, crab, or paneer, all of which result in delicious dishes.
Yes, you can certainly use canned coconut milk to prepare malai curry gravy. Many people, including myself, often use canned coconut milk to make malai curry, and it turns out quite delicious. However, if you have the option, fresh coconut milk is generally considered the preferred choice.
The use of onion and garlic is not required when preparing a malai curry dish. There is a distinct recipe available for a malai curry gravy that does not include these ingredients. I will share the no onion no garlic recipe soon for this gravy.
Recipe Card
Bhetki Maacher Malaikari | Bhetki Malai Curry
Bhetki Malaicurry - This dish is a variation of the traditional Bengali delicacy Chingri Malai curry, but instead of prawns, the main ingredient is Bhetki Maach, also known as Indian Baramundi.
Equipment
- 1 Chopping Board
- 1 Knife
- 1 Wok
- 1 Coconut Csrapper
- 3-4 Bowls
- 1 Spatula
Ingredients
- 600 g Bhetki Maach / Indian Barramundi fish cut into 6 pieces
- 1 Coconut to make coconut milk
- 2 Onion to make Onion paste
- 1 Tomato to make tomato puree
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 3 Green Chilies
- 150 ml Plain Curd/ Tawk Doi/ Yogurt
- 8 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Spices
- 2 Tsp. Salt
- 1.5 Tsp. Red Chili Powder
- 2 Tsp. Turmeric Powder
- 1 Tsp. Sugar
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
Whole Spices
- 3 pieces of Cinnamon Stick
- 4 Cloves
- 5 Green Cardamom
- 1 Black Cardamom
- 5 Dry Red Chilies small
- 3 Bay Leaves
Instructions
Extracting Fresh Coconut Milk
- In this Bhetki Maacher Malaicurry recipe, fresh coconut milk is used. The process of extracting the coconut milk is demonstrated in the video. Alternatively, you can use store-bought coconut milk.
- Grate a large coconut and extract the milk using your hands. This first extraction yields thick coconut milk. Then mix the grated coconut used with half a cup of water to extract the remaining coconut milk. This second extraction is a diluted version of the coconut milk. Both types of coconut milk will be used to make the Fish Curry.
Marinating the Fish - The Bengali Way
- To make Bhetki Malaicurry you need big chunks of Bhetki Fish cut into Bengali cut. Ask your fish vendor to cut the fish accordingly.
- Marinate the fish pieces in a blend of 1 Tsp. Salt, 1 Tsp. Turmeric Powder, ¼ Tsp. Red Chili Powder, and 2 Tbsp. of Mustard Oil as well.
- Keep marinated fish at room temperature for 15 minutes. This marinating technique is commonly used in Bengali cooking before frying the fish.
Frying the Fish to make Bengali Fish Malaicurry
- Heat 6 Tbsp. of mustard oil in a heavy pan over high heat until the oil changes color and starts to smoke.
- Add ¼ Tsp. of salt and ¼ Tsp. of turmeric powder to the hot oil and stir.
- Now start frying the fish over medium heat. If using the tailpiece, fry it first.
- Without stirring the fish, fry one side for 30 seconds, then flip and fry the other side for 30 seconds.
- Continue flipping and frying the fish for another 30 seconds, then remove the tailpiece from the pan. Depending on the size of the pan, you can fry 2-4 fish chunks at a time.
- Do not overcrowd the pan.
- Follow the same process to fry the remaining fish over medium heat.
Cooking Bhetki Malaicurry - the gravy
- First, make a spice paste by mixing 1 Tsp. Salt, 1 Tsp. Red Chili Powder, 1 Tsp. Turmeric Powder, 1 Tsp. Cumin Powder, 1 Tsp. Sugar, with the remaining marinade from the fish.
- You can adjust the amount of chili powder and add a little salt if desired.
- Heat the oil in the pan again and temper the oil with whole spices- 3 small pieces of Cinnamon Stick, 4 Cloves, 5 Green Cardamom, 1 Black Cardamom, 5 Dry Red Chillies (small) or 3 large, and 3 Bay Leaves Cook for half a minute on low heat.
- Next, add one cup of onion paste (2 Big Onions) and mix it thoroughly.
- Cook this for 2 minutes on low heat. Then, add 4 Tbsp. of tomato puree and cook for another minute.
- Cook for a minute. Add 1 Tbsp. ginger paste and 1 Tbsp. garlic paste.
- Cook for a minute until the raw aroma is gone, stirring continuously.
- Finally, stir in 150ml of plain yogurt (or plain curd - Tawk Doi) and continue mixing to prevent it from curdling.
- Now add the Spice blend.
- Add 4 Tbsp. of water after washing the container used to make the spice blend.
- After mixing, cook for 3 minutes on low heat until the oil starts to separate.
- Then, add the coconut milk directly to the pan after straining it, and bring the mixture to a boil.
- While boiling, add 1 cup of water.
- Also, add 3 chopped green chilies after breaking those.
- Once the mixture starts boiling, add the fried Indian Barramundi fish and gently mix it with the gravy. Cook on low heat for 5 minutes.
- Add 1 Tsp. of homemade Bengali Garam Masala.
- Now add 1 Tbsp. of ghee and switch the flame off after mixing the ghee.
- Let the Bengali Bhetki Malaicurry stand for 10 minutes before serving.
Serving Suggestion
- This Bhetki Maacher Malaicurry dish pairs well with plain rice, Basanti Pulao, Ghee Bhat, or any form of Bengali Pulao or Luchi (Bengali flatbread).
Video
Notes
Equipment
- I use a traditional wok or kadhai to make Bengali Fish Curry.
- Adding salt and turmeric to hot oil prevents the oil from splattering while frying the fish.
Substitution and Variation
- I used store-bought Tomato Puree. You can make it from 1 large Tomato.
- You can replace fresh coconut milk with store-bought coconut milk as well.
- I use homemade Bengali Garam Masala. You can make it at home following the recipe shared at Debjanir Rannaghar.
Nutrition
Related Recipes
Looking for other recipes like this? Try these:
Pairing Bhetki Malaicurry
These are my favorite dishes to serve with Bhetki Malaikari apart from steamed hot rice.
Have you tried the Bengali Bhetki Maacher Malaicurry recipe from Debjanir Rannaghar!
Easy Fish Recipes from Debjanir Rannaghar
- Shorshe Posto Mach (also known as Rui Maach Shorshe Posto Bata Diye)
- Mourola Maacher Tel Chorchori Kacha Aam Diye
- Maach Makha (also known as Bengali Fish Salad | Maach-er Bhorta)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
Here's the Bhetki Malaikari recipe pin for your Pinterest board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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