Bhetki Macher Dum (Bhetki Dum Fish - Bong Style)

 

            This is an ideal Bong style fish curry where I have used Bhetki fish, but you can experiment with any of your favorite fish. It is a very simple and an easy preparation of fish cooked with yoghurt in a dum style. It is a great party recipe that can be prepared during special occasions. Relish this delicacy with hot steamed rice. So check out the step by pictorial recipe to prepare this regional delicacy.

• 2-3 Bhetki fish pieces
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt
• 1 cup water
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. raw mustard oil
• 4-5 green chilies, slit
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

          In a bowl, mix together yoghurt and all the dry spices along with 1 cup water. Keep aside.

          Heat 3 tbsp. oil in a pan and fry the marinated fish till light golden. Drain and keep aside.

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds.

          Add the chopped onion and sauté till light brown. Add the ginger-garlic paste and stir fry till the oil separates. 

          Now pour over the yoghurt mix over it. Place the fried fish, green chilies and raw mustard oil. 

          Cover and cook for 10-12 minutes on a low to medium flame or till the gravy turns thick to a desired consistency.

  

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                         Marinate the fish with a pinch of salt, turmeric powder & red chili 

                         powder for 10-15 minutes. 

                      Heat 3 tbsp. oil & fry the marinated fish till light golden. keep aside.

                              In a bowl, mix together yoghurt & all the dry spices along with 

                              1 cup water. Keep aside.

                   Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds.

                              Add the chopped onion and sauté till light brown. 

                                 Add the ginger-garlic paste & stir fry till the oil separates. 

                     Pour the yoghurt mix. Place the fried fish, green chilies & raw mustard oil. 

                         Cover & cook for 10-12 minutes on a low to medium flame or till 

                            the gravy turns thick to a desired consistency.

                         When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice.