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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.

Course Main
Cuisine Bengali
Keyword Bhetki Maacher Malai Curry Recipe, Bhetki Malaicurry, Debjanir Rannaghar, Malaikari Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 359kcal
Author Debjani Chatterjee Alam
Cost Rs 700

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

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

  1. I use a traditional wok or kadhai to make Bengali Fish Curry.
Recipe Tip
  1. Adding salt and turmeric to hot oil prevents the oil from splattering while frying the fish.

Substitution and Variation

  1. I used store-bought Tomato Puree. You can make it from 1 large Tomato. 
  2. You can replace fresh coconut milk with store-bought coconut milk as well.
  3. I use homemade Bengali Garam Masala. You can make it at home following the recipe shared at Debjanir Rannaghar.

Nutrition

Serving: 150g | Calories: 359kcal | Carbohydrates: 9.1g | Protein: 22.9g | Fat: 26.1g | Saturated Fat: 9.8g | Cholesterol: 43mg | Sodium: 1128mg | Fiber: 2.4g | Sugar: 4.5g
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