Doi Bhetki Recipe – Bengali Style Yogurt Fish Curry
Description
Doi Bhetki, a traditional Bengali-style yogurt fish curry, is a celebration of mild spices and the perfect balance of sourness from yogurt. This comforting dish is wonderfully simple, highlighting the delicate sweetness of Bhetki fish combined with a rich array of spices. The harmonious blend of green chilies, a touch of sugar, and creamy yogurt creates a delightful contrast of flavors, making this curry the ideal choice for a flavorful yet light meal. Whether you’re a seasoned Bengali food lover or a newcomer to regional Indian cuisine, this dish will transport you straight to the heart of Bengal with every bite.
Perfect for dinner, this curry pairs beautifully with steamed rice and a side of crispy Begun Bhaja (fried eggplant), making it a well-rounded meal for family dinners or special occasions.
Cuisine
Bengali Recipes
Course
Dinner
Diet
High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhetki fish (Asian sea bass) | 500 grams |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Onions | 2 large |
| Green Chillies | 6 whole |
| Garlic | 8 cloves |
| Ginger | 1 inch piece (paste) |
| 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 leaf |
| Cloves (Laung) | 3 whole |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Mustard Oil | For deep frying & 2 tablespoons for curry |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 24 grams |
| Carbohydrates | 10 grams |
| Fat | 16 grams |
| Fiber | 2 grams |
| Sodium | 800 mg |
| Cholesterol | 50 mg |
| Sugars | 3 grams |
Preparation Time
- 10 minutes
Cooking Time
- 60 minutes
Total Time
- 1 hour 10 minutes
Instructions
-
Prep the Fish
Begin by cleaning and washing the Bhetki fish pieces thoroughly under cold water. In a mixing bowl, add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Rub this spice mix generously on both sides of the fish pieces. Cover and let the fish marinate for 30 minutes, allowing the flavors to infuse. -
Prepare the Spice Paste
While the fish is marinating, prepare the onion-chili-ginger-garlic paste. In a blender or food processor, grind together the onions, green chilies, garlic, and ginger into a smooth paste. Add a small amount of water to help blend the ingredients into a fine consistency. -
Fry the Fish
Heat enough mustard oil in a wide frying pan to deep fry the fish. Once the oil is hot (but not smoking), fry the fish in batches. Cook each side until golden brown and crisp. Remove the fried fish from the pan and drain on a paper towel to remove excess oil. -
Prepare the Curry Base
In the same pan, add 2 tablespoons of the mustard oil in which the fish was fried. Heat the oil over medium heat, and once it’s hot, add the bay leaf, cloves, and cardamom pods. Let them sizzle for a few seconds to release their aromatic flavors. -
Cook the Spice Paste
Add the prepared onion-chili-ginger-garlic paste to the oil. Sauté this mixture on medium heat until the raw smell dissipates, about 10-15 minutes. Stir occasionally to ensure the paste doesn’t burn. Once the paste is well-cooked and slightly caramelized, add the ground spice powders: turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and black pepper powder. Cook these spices for another 3-5 minutes, allowing them to blend and release their fragrance. -
Simmer the Curry
Add 1 cup of water to the pan, mixing well. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes. This will help the spices infuse into the liquid and form a flavorful base for the curry. -
Add Yogurt
Whisk the yogurt in a separate bowl until smooth. Gradually add the yogurt to the curry base, stirring constantly to prevent curdling. Add salt to taste and bring the curry to a rolling boil on high heat. Once it reaches a boil, reduce the heat to low and let it simmer for another 10 minutes, allowing the yogurt to meld into the sauce and thicken the curry. -
Add the Fried Fish
Gently add the fried Bhetki fish pieces into the simmering curry. Be careful not to break the fish. Let the fish cook in the curry for an additional 5 minutes to absorb the flavors. The fish should be tender, and the curry should have thickened to a lovely consistency. -
Final Touches and Serving
Once the fish is cooked and the curry has reached the desired consistency, turn off the heat. Serve hot with steamed rice and Begun Bhaja (fried eggplant) for an authentic Bengali meal. The tangy, mildly spiced yogurt curry paired with soft rice and crispy eggplant will surely be a delightful experience for your taste buds.
Serving Suggestions
- Steamed Rice: The curry is best enjoyed with steamed white rice, which absorbs the rich flavors of the Doi Bhetki.
- Begun Bhaja (Fried Eggplant): The crispy fried eggplant adds a nice contrast to the soft and tender fish curry, making it the perfect accompaniment to this meal.
Tips
- If you prefer a thicker curry, you can add a bit more yogurt or let the curry simmer a little longer before adding the fish.
- For a slightly spicier version, increase the amount of green chilies or red chili powder according to your taste.
- Make sure to use fresh, high-quality mustard oil for an authentic Bengali flavor.
Why You’ll Love This Dish
Doi Bhetki is an example of the simplicity and elegance of Bengali cooking. The light spices and tangy yogurt create a comforting yet flavorful curry that’s perfect for any occasion. Whether you’re a fish lover or new to Bengali cuisine, this dish promises to be a hit at the dinner table.
Variations
- Different Fish: While Bhetki (Asian sea bass) is the traditional choice, you can substitute it with other firm fish like tilapia, cod, or snapper.
- Vegan Version: For a vegan alternative, you can replace the fish with tofu or even mushrooms for a hearty, plant-based option.
Enjoy this rich and satisfying Bengali-style yogurt fish curry, and experience a true taste of Bengal with every spoonful!
