Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
Description
Bhetki Begum Bahar is an indulgent and spicy Bengali fish curry that holds a place of honor in Bengali cuisine. It is often prepared for weddings, festivals, and special gatherings. This dish features delicate Bhetki (Barramundi) fillets that are marinated and then fried to a golden perfection. The curry is generously cooked in mustard oil, enhancing its rich flavors. The dish’s creamy texture comes from the poppy seeds and cashew nut paste, while the robust aroma is achieved by the careful use of aromatic spices like mace and nutmeg powder. The curry’s spicy and savory flavor profile is complemented by the mild sweetness of the fish fillets, creating a dish that’s as beautiful as it is flavorful. Bhetki Begum Bahar pairs wonderfully with hot steamed rice or warm chapatis, making it a satisfying meal for any occasion.
Cuisine: Bengali
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish fillet (Bhetki/Barramundi) | 8 fillets |
| Onion (paste) | 1/2 cup |
| Homemade tomato puree | 1 tablespoon |
| Ginger (paste) | 4 teaspoons |
| Green Chillies | 2 tablespoons |
| Poppy seeds (paste) | 2 tablespoons |
| Cashew nuts (paste) | 2 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1-1/2 tablespoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Nutmeg powder | 1/2 teaspoon |
| Mace (Javitri) | 1/2 teaspoon |
| For Marination | |
| Lemon juice | 1 teaspoon |
| Salt | 1 teaspoon |
| Whole Eggs (peeled and beaten) | 3 |
| Corn flour | 3 tablespoons |
| Black pepper powder | 1 teaspoon |
| Green Chilli (paste) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Instructions
-
Marinate the Fish:
Wash the Bhetki fillets thoroughly and apply a generous amount of salt and lemon juice. Let the fish marinate for about 1 hour, allowing the flavors to seep into the fillets. -
Prepare the Coating:
In a large mixing bowl, combine the beaten eggs, cornflour, green chili paste, ginger paste, black pepper powder, and a pinch of salt. Mix everything together until smooth and set the mixture aside. -
Shallow Fry the Fish:
Heat a little oil in a shallow frying pan. Once the oil is hot, dip each marinated fish fillet into the egg mixture, coating it thoroughly. Fry the fillets over medium heat, turning them gently to ensure they turn a deep golden color on both sides. Cover the pan for a minute to allow the fish to cook through. Once golden and crispy, transfer the fillets onto a paper towel to drain excess oil. Set them aside. -
Prepare the Curry Base:
In a Kadai or large wok, heat a bit more oil. Add the mace and let it sizzle for a few seconds. Then, add the onion paste and sauté until the rawness of the onions disappears and they begin to turn golden. Add the ginger paste and slit green chilies, cooking until the mixture becomes aromatic and golden brown. -
Add Tomato and Spices:
Stir in the homemade tomato puree along with turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and garam masala powder. Fry the mixture, allowing it to cook well and darken in color, which will deepen the flavor. -
Add Poppy Seed and Cashew Paste:
Incorporate the poppy seed paste and cashew nut paste into the curry mixture, stirring constantly. Sauté for another 3-4 minutes to allow the pastes to blend well with the spices and form a creamy, rich texture. -
Cook the Gravy:
Add about 1/2 cup of hot water (or more, depending on your desired gravy consistency). Stir well, add salt to taste, and bring the curry to a boil. Reduce the heat and simmer for 2-3 minutes, covering the Kadai to allow the flavors to meld together. -
Final Touches:
Once the curry is cooked, sprinkle in the nutmeg powder and freshly chopped coriander leaves to infuse a final burst of fragrance and flavor. -
Combine Fish with Gravy:
Carefully slide the fried fish fillets into the curry, making sure they are well coated with the rich gravy. Turn off the heat and allow the fish to soak in the flavors of the curry. -
Serve:
Serve the Bhetki Begum Bahar hot with steamed rice or chapatis for a wholesome and satisfying meal. The rich, spicy curry and tender fish fillets are sure to delight your taste buds.
Tips:
- You can adjust the spice level by increasing or decreasing the amount of green chilies and Kashmiri red chili powder according to your preference.
- For an even more indulgent curry, you can add a splash of cream to the gravy for a richer texture.
- If you don’t have Bhetki fish, you can substitute with other white fish like tilapia or cod, though the flavor profile may vary slightly.
Conclusion
Bengali Bhetki Begum Bahar is a dish that combines the best of Bengali flavors with aromatic spices, rich textures, and a lovely balance of heat and creaminess. It’s the perfect meal for a special occasion, offering a stunningly flavorful curry paired with the delicate, crispy fish fillets. Whether you serve it with steamed rice or chapatis, this dish will surely leave a lasting impression on your guests and become a cherished addition to your culinary repertoire.
