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. 

Bhetki Dum Fish (Bong style)

 

                This is my version of Bong style Dum fish where I used some Bhetki pieces. You can make use of any fish of your choice. Very easy, simple and at the same time very delicious, this dish does not need too much of preparation. The whole process of cooking is in a dum style and it can be relished with either hot steamed rice, pulao or plain Biryani. Do check out the step by step pictorial recipe to prepare it.

Marination-

• 2-3 pieces of Betki fish fillet
• salt to taste
• 1/2 tsp. pepper powder 
• 1 tsp. ginger-garlic paste
• 1 tsp. lime juice
• 1 tbsp. roasted gram flour
• 1 tbsp. water
• 2-3 tbsp. oil
• 1 tbsp. chopped coriander leaves, 1 tsp. fresh grated coconut and few strands of saffron to garnish.

Gravy-

• 1/2 cup yoghurt
• salt to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. fennel powder
• 1/2 tsp. garam masala powder
• 2 tbsp. cashew nut paste
• 2 tbsp. fresh grated coconut
• 1 tsp. ghee
• pinch of saffron soaked in 3/4 cup water
• 2-3 green chilies

          Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour, lime juice and some water for 10 minutes.

          Heat oil in a pan and shallow fry the marinated fish  till light golden colour on both sides. Drain and keep aside.

         In a bowl, mix together all the ingredients for the gravy and transfer into the pan in which the fish was fried.

          Place the fried fish and spoon the gravy over the fish. Place the green chilies over the fish. Cover with a foil and put a lid over it. 

          Cook on a low flame for 8-10 minutes. Garnish with chopped coriander leaves, fresh grated coconut and saffron.

          Relish with hot steamed rice, pulao or plain Biryani.

                         Marinate the fish with salt, pepper powder, ginger-garlic paste, roasted

                          gram flour, lime juice and some water for 10 minutes.

                        Heat oil & shallow fry the marinated fish till light golden colour on 

                        both sides. Drain and keep aside.

                             In a bowl, mix together all the ingredients for the gravy.

                         Transfer into the pan in which the fish was fried. Place the fried fish.

                        Spoon the gravy over the fish. Place the green chilies over the fish. 

                                 Cover with a foil and put a lid over it. 

                                   Cook on a low flame for 8-10 minutes. 

                     Garnish with chopped coriander leaves, fresh grated coconut & saffron.

                     Relish with hot steamed rice, pulao or plain Biryani.