Doi Bhetki Recipe - Bengali Style Yogurt Fish Curry
One of the most mild and simple Fish Curry from Bengali Cuisine, Doi Bhetki is a delight when paired with Steamed Rice.
One of the simplest, mildly spiced Bengali fish curry is Doi Bhetki. It’s mild in flavours and yogurt adds the perfect sourness to the curry. Bengal curry is a perfect blend of sweet and spices. A little sugar, green chilies and yogurt makes this curry a perfectly balanced curry.
If you like this recipe, you should also try other Fish Recipes such as
- 500 grams Bhetki fish , (asian sea bass)
- 3/4 cup Curd (Dahi / Yogurt)
- 2 Onions
- 6 Green Chillies
- 8 cloves Garlic
- 1 inch Ginger , paste
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Cumin (Jeera) powder
- 1 tablespoon Coriander (Dhania) Powder
- 2 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Black pepper powder
- 1 Bay leaf (tej patta)
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- Mustard oil , for deep frying the fish and 2 tablespoon for the curry
- Salt , to taste
How to make Doi Bhetki Recipe - Bengali Style Yogurt Fish Curry
To begin making the Doi Bhetki Recipe, clean and wash fish pieces well. Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder and salt to taste.
Rub this spice mix well on both sides of the fish. Cover and marinate for 30 minutes.
Grind onions, green chilies, ginger, and garlic into smooth paste adding little water using a mixer grinder.
Heat oil in a wide pan for deep frying. Fry few pieces of fish at a time on medium flame on both sides. Remove the fish from the pan and drain in on paper towel.
Now, add 2 tablespoon of the same oil in which fish was fried into a heavy bottomed pan. Add cloves, cardamom and bay leaf.
Add the onion-chilli-ginger-garlic paste and cook until the raw smell of the paste is gone. It will take about 10 to 15 minutes.
Now add all the spice powders including turmeric powder, cumin powder, red chilli powder, coriander powder, garam masala powder, black pepper powder into the pan and cook for about 3 to 5 minutes. Add 1 cup water, mix well and bring it to boil.
Now add whisked yogurt, salt to taste and mix again. Bring it to boil on high flame. Simmer and cook for 10 minutes.
Add fried fish into the curry and cook for another 5 minutes. Turn off flame and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."