Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
Indulge in the exquisite flavors of Bengali cuisine with the delightful Bhetki Begum Bahar, a spicy fish fillet curry that promises to elevate your lunch experience to new heights. This dish showcases the tender barramundi (Bhetki) fillets, beautifully enveloped in a rich, aromatic sauce that balances spice and warmth, making it an ideal pairing with steamed rice or chapatis.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish fillet – Bhetki (Barramundi) | 8 pieces |
| Onion – paste | 1 cup |
| Homemade tomato puree | 1/2 cup |
| Ginger – paste | 1 tablespoon |
| Green chillies | 4 (slit) |
| 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 |
| Lemon juice | 1 teaspoon |
| Salt | 1 teaspoon |
| Whole egg – peeled and beaten | 1 |
| Corn flour | 3 tablespoons |
| Black pepper powder | 1 teaspoon |
| Additional green chilli (optional) | 1 (finely chopped) |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Preparation Steps
-
Marinate the Fish:
Begin by washing and cleaning the fish fillets thoroughly. Once cleaned, apply salt and lemon juice generously over the fish. Allow the fillets to marinate for at least one hour, letting the flavors seep in. -
-
Prepare the Coating:
In a large mixing bowl, combine the beaten egg, corn flour, ginger paste, black pepper powder, and salt. Mix until smooth and set aside. -
Shallow Fry the Fish:
Heat a small amount of oil in a shallow frying pan over medium flame. Take each marinated fish fillet, dip it into the egg mixture, ensuring it is well coated, and gently place it in the hot oil. Fry the fillets until they are deep golden brown on both sides, about 3-4 minutes per side. Cover the pan with a lid for the first minute to help cook the fish through, then continue frying without the lid until crispy. Once cooked, transfer the fried fillets onto a paper towel to drain excess oil. -
Make the Curry Base:
In a kadai or deep pan, heat a little more oil. Add the mace and let it sizzle for a few seconds before adding the onion paste. Sauté the onions for several minutes until the raw smell dissipates and they turn golden brown. Add the ginger paste and slit green chillies, frying until the mixture becomes fragrant and golden. -
Combine Spices and Sauces:
Next, introduce the homemade tomato puree, along with turmeric, coriander, cumin, Kashmiri red chilli powder, and garam masala. Cook the mixture until it thickens and deepens in color, about 5-7 minutes. Then, stir in the poppy seeds and cashew pastes, sautéing for an additional 3-4 minutes. -
Adjust Consistency:
Pour in about 1/2 cup of hot water or as needed to reach your desired curry consistency. Add salt to taste and bring the curry to a boil. Lower the heat and let it simmer for 2-3 minutes with the lid closed. -
Finish the Dish:
Once the curry is ready, stir in the nutmeg powder and a handful of fresh coriander. Gently slide the fried fish fillets into the gravy, ensuring they are well-coated. Turn off the heat. -
Serve:
Serve the Bengali Bhetki Begum Bahar hot, paired with steaming bowls of rice or freshly made chapatis for a fulfilling meal.
This Bengali Bhetki Begum Bahar Recipe is not just a dish; it’s a celebration of flavors that will transport you straight to the heart of Bengal. Enjoy the warmth and richness of this traditional curry, perfect for gatherings or a cozy family lunch.
