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Monday, 29 August 2016

Bhetki Maach'er Dum (Bhetki Dum Fish - Bengali Style)


          This is an ideal fish curry where I have used Bhetki fish, but you can experiment with any of your favourite fish. It is a very simple and an easy preparation as it is cooked in a dum style. Relish this delicacy with just plain steamed rice. Please check below a step by step method with pictures to prepare it.





  • 2-3 Bhetki fish pieces
  • 1 tsp. ginger-garlic paste
  • 1 onion, sliced
  • 2-3 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 1/2 tsp. red chili powder
  • 1 tsp. lime juice
  • 1/2 cup yoghurt
  • 1 tbsp. cashew powder / paste
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. raw mustard oil
  • 2-3 green chilies, slit
  • 1 tsp. coriander leaves, chopped





          Marinate the fish with lime juice, a pinch of salt, turmeric powder, red chili powder and ginger-garlic paste for 10 minutes. 

          Heat 1 tbsp. oil and fry the onion till brown. Drain and keep aside. Heat remaining oil and fry the marinated fish till light golden. Drain and keep aside.

          In a bowl, mix together fried onion, yoghurt, cashew powder and all the dry spices along with 3/4 cup water.

          Now place the fried fish in the kadai in which the fish was fried. Pour over the yoghurt mix over it along with the green chilies and raw mustard oil.

          Cover and cook for 6-8 minutes or till you find the oil floating on the top. Garnish with coriander leaves and serve with plain steamed rice. 





                      Marinate the fish with lime juice, a pinch of salt, turmeric powder, red 
                      chili powder and ginger-garlic paste for 10 minutes. 




                    Heat oil and fry the marinated fish till light golden. Drain & keep aside.





                           Heat 1 tbsp. oil and fry the onion till brown. Drain & keep aside. 





                       In a bowl, mix together fried onion, yoghurt, cashew powder and all the
                       dry spices along with 3/4 cup water.








                           Now place the fried fish in the kadai in which the fish was fried. 



                        Pour over the yoghurt mix over it along with the green chilies and raw
                        mustard oil.


                         Cover and cook for 6-8 minutes or till you find the oil floating on the
                         top. 







                             Garnish with coriander leaves and serve with plain steamed rice. 




Note-
1. If you prefer more gravy, then increase the quantity of water.











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