Doi Bhetki / Barramundi yogurt curry is an authentic Bengali fish recipe whose curry is made with yogurt. It’s a simple dish and easy to cook. The ingredients required are easily available in our kitchen. It is a robust and slightly spiced, mouthwatering curry which is served with hot steamed rice. It’s a wholesome meal for lunch or dinner.
The tedious job for fish lover is to take the bones out from the fish while eating. Bhetki fillets have no bones in them. So this recipe is also very popular among those people who are sceptical about eating fishes with lots of bone in them.
40- 50 mins.
Can be served with
This dish goes well with rice. So, served the dish with hot steamed rice.
Bhetki fillets – 04 pieces
Ginger paste – ½ tsp
Yogurt – 75g (properly whisked)
Green chilies-02 (paste)
Cumin powder – ½ tsp
Turmeric powder – ½ tsp
Coriander powder – ¼ tsp
Fresh coriander leaves – finely chopped ¼ tsp
Salt – as per taste
Cumin seeds – ¼ tsp
Bay leave – 01
Dry red chili – 01
Cardamom- 02 (slightly crushed)
Cloves – 02
Direction for the recipe
Properly clean and wash the fish. Sprinkle salt, turmeric powder and chili powder on it. Rub the spice on both side of the fish and marinate it for 30mins.
Heat mustard oil in a Kadai / pan. As bhetki is a soft fish, just sauté it. Don’t deep fry. Remove the fish from the kadai and keep them aside.
If required, add oil in the kdai/pan. Add bay leaves, dry chili, cloves, cumin seeds, cardamom.
Add ginger and green chili paste and cook until the raw smell of the paste is completely gone. Don’t cook in high flame otherwise the spice will burn.
Add the remaining spices and mix them well. Cook for 05-06 min. Add water and stir properly until it boils.
Add whisked yogurt and pinch of salt as per taste. Mix it well and cook it in medium or high flame. Cook for 10-12min and lastly sprinkle finely chopped coriander leave. Your dish is ready.