This is an ideal Bong style 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 of fish cooked with yoghurt in a dum style. Relish this delicacy with hot steamed rice. So check out the step by pictorial recipe 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 fish with lime juice, a pinch of salt, turmeric powder, red chili
powder & ginger-garlic paste for 10 minutes.
Heat oil & fry marinated fish till light golden. Drain & keep aside.
Heat 1 tbsp. oil & fry onion till brown. Drain & keep aside.
Mix fried onion, yoghurt, cashew powder & all dry spices with 3/4 cup water.
Now place fried fish in the kadai in which the fish was fried.
Pour over yoghurt mix over it along with green chilies & raw
mustard oil.
Cover & cook for 6-8 minutes or till you find oil floating on the top.
Note-
1. If you prefer more gravy, then increase the quantity of water.
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