Bhetki Mach Bhapa | Bengali Bhapa Bhetki Recipe with Video | Steamed Indian Barramundi with Coconut, Mustard Paste and Yogurt
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!
Servings: 6 Persons
Calories: 446kcal
Cost: Rs 600
Equipment
- 1 metal tiffin box with tight lid
- 1 Wok with lid
- 1 Spatula
- 3-4 Bowls
Ingredients
- 6 Pieces of Bhetki Mach/ Indian Barramundi Fish Bengali Cut
- 1 Tbsp. Yellow Mustard Seed
- 1 Tbsp. Black Mustard Seed
- 150 g 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
Instructions
- 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 ½ teaspoon of salt and ½ 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!
Video
Notes
- 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.
Nutrition
Serving: 125g | Calories: 446kcal | Carbohydrates: 8.6g | Protein: 37.9g | Fat: 28.5g | Saturated Fat: 13.4g | Cholesterol: 62mg | Sodium: 1341mg | Fiber: 1.1g | Sugar: 2.3g
