Doi Bhetki Recipe – Bengali Style Yogurt Fish Curry
The Doi Bhetki Recipe, a cherished dish from Bengali cuisine, brings together the delicate flavors of fresh Bhetki fish, also known as Asian sea bass, and the tangy richness of yogurt, creating a harmony of tastes that will transport you straight to the riverside homes of Bengal. This yogurt fish curry is not just a meal; it’s an experience steeped in culture, tradition, and love for food. Perfect for dinner, this dish pairs beautifully with steamed rice and Begun Bhaja (fried eggplant), making it an ideal choice for a comforting weeknight feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhetki fish (Asian sea bass) | 500 grams |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Onions | 2 (medium-sized) |
| Green Chillies | 6 (adjust to taste) |
| Garlic | 8 cloves |
| Ginger (paste) | 1 inch piece |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin powder (Jeera) | 2 teaspoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Red chilli powder | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Bay leaf (tej patta) | 1 |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) pods/seeds | 2 |
| Mustard oil | For deep frying the fish and 2 tablespoons for the curry |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 32 g |
| Fat | 16 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | Varies with salt added |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 60 minutes |
| Total Time | 70 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
To begin making the Doi Bhetki Recipe, start by thoroughly cleaning and washing the Bhetki fish pieces under cold running water. Pat them dry with a kitchen towel to remove excess moisture. In a bowl, combine 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Gently rub this spice mix on both sides of the fish, ensuring an even coating. Cover the bowl and let the fish marinate for about 30 minutes, allowing the spices to infuse into the flesh.
While the fish is marinating, prepare the onion-chili-ginger-garlic paste. In a mixer grinder, add the chopped onions, green chillies, garlic cloves, and ginger, along with a splash of water to facilitate blending. Grind everything into a smooth paste, setting it aside for later use.
Next, heat mustard oil in a wide frying pan over medium flame, sufficient to deep fry the fish. Carefully add the marinated fish pieces in batches, ensuring not to overcrowd the pan, and fry them until they turn golden brown and crispy on both sides. This process usually takes about 4-5 minutes per side. Once done, remove the fish and place it on a paper towel-lined plate to drain excess oil.
In the same pan, discard excess oil, leaving about 2 tablespoons in the heavy-bottomed pan. Add the bay leaf, cloves, and cardamom, allowing them to sizzle for a few seconds, releasing their aromatic oils. Next, add the prepared onion-chili-ginger-garlic paste to the pan. Cook this mixture over medium heat for about 10 to 15 minutes or until the raw smell dissipates and the paste turns a golden brown hue.
Now, it’s time to introduce the spices to the pan. Add all the spice powders: turmeric powder, cumin powder, red chili powder, coriander powder, garam masala powder, and black pepper powder. Stir well and cook this mixture for an additional 3 to 5 minutes, allowing the spices to bloom and their flavors to meld together.
Add 1 cup of water to the pan, mixing thoroughly, and bring it to a gentle boil. Once boiling, reduce the heat and stir in the whisked yogurt, along with salt to taste. It’s important to mix well and ensure the yogurt is incorporated without curdling. Bring this mixture to a boil again over high heat, then reduce the flame and let it simmer for about 10 minutes.
Carefully add the fried fish into the simmering curry, ensuring each piece is submerged in the sauce. Allow the curry to cook for an additional 5 minutes, letting the fish absorb the rich, creamy flavors of the sauce. After this, turn off the flame and let the dish rest for a few minutes before serving.
To serve, ladle the fragrant Doi Bhetki into bowls alongside hot steamed rice and a side of Begun Bhaja for a truly satisfying Bengali meal. Enjoy the exquisite blend of spices and the silky texture of the yogurt curry as it envelops each piece of fish, creating a delightful experience that will leave you yearning for more.
Serving Suggestions
Pair this Doi Bhetki with:
- Steamed Rice: The soft grains of rice soak up the delicious curry, making each bite more flavorful.
- Begun Bhaja: Crispy fried eggplant adds a delightful contrast to the creamy fish curry, enhancing the overall dining experience.
This Doi Bhetki recipe is more than just a dish; it’s a celebration of Bengali culinary heritage, bringing together family and friends around the dining table for a memorable meal. Enjoy this culinary journey and savor each bite of this wonderful yogurt fish curry!
