Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
A non-veg Bengali Recipes recipe with fish fillet - bhetki (barramundi/asian sea bass), onion - paste, homemade tomato puree. Ready in 1h 40m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
20 steps- 1
To cook Bengali Bhetki Begum Bahar Recipe, wash and clean fish nicely, apply enough salt, and lemon juice all over and marinate for 1 hour
fish fillet - bhetki (barramundi/asian sea bass)(8)lemon juice(1 teaspoon)salt(1 teaspoon) - 2
In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder, and salt
onion - paste(1 cup)ginger - paste(1 tablespoon)green chilli(4)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)salt(1 teaspoon)whole eggs - peeled and beaten(1)tablespoons corn flour(3)ginger - paste(1 teaspoon)black pepper powder(1 teaspoon)green chilli(1 teaspoon) - 3
Mix well and keep aside
- 4
Heat a little oil in a Shallow fry pan and meanwhile, take the marinated fish fillets and dip in the egg mix one by one and shallow fry on a medium flame on both sides till deep golden in color
fish fillet - bhetki (barramundi/asian sea bass)(8) - 5
Close the lid for a minute to help the fish fillet get cooked
fish fillet - bhetki (barramundi/asian sea bass)(8) - 6
Then continue shallow frying without lid till deep golden
- 7
Transfer the fried fillets on a paper towel and keep aside
fish fillet - bhetki (barramundi/asian sea bass)(8) - 8
Add a little oil in a Kadai, add mace and just after few seconds, add onion paste and sauté for few minutes till rawness disappears
onion - paste(1 cup)ginger - paste(1 tablespoon)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)mace (javitri)(1/2 teaspoon)ginger - paste(1 teaspoon) - 9
Now add ginger paste and slit green chilies, and fry till the mix turns golden in color
onion - paste(1 cup)ginger - paste(1 tablespoon)green chilli(4)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)ginger - paste(1 teaspoon)green chilli(1 teaspoon) - 10
Add the tomato puree along with turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and garam masala powder
homemade tomato puree(1/2 cup)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)black pepper powder(1 teaspoon) - 11
Fry till cooked well and deeper in color
- 12
Now add poppy seeds paste and cashew paste and stir well
onion - paste(1 cup)ginger - paste(1 tablespoon)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)ginger - paste(1 teaspoon) - 13
Sauté for another 3-4 minute
- 14
Now add around 1/2 cup of hot water or as per required consistency
- 15
Add salt and stir well
salt(1 teaspoon) - 16
Let the curry get a boil
- 17
Simmer the flame and cook for 2-3 minutes with lid closed
- 18
Once the curry is done, mix-in some nutmeg powder and fresh coriander
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)black pepper powder(1 teaspoon) - 19
Slide the fish fillets carefully into the gravy and turn off flame
fish fillet - bhetki (barramundi/asian sea bass)(8) - 20
Serve Bengali Bhetki Begum Bahar Recipe hot with Steamed rice and Chapatis
fish fillet - bhetki (barramundi/asian sea bass)(8)
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Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)
A non-veg Bengali Recipes recipe with fish fillet - bhetki (barramundi/asian sea bass), onion - paste, homemade tomato puree. Ready in 1h 40m, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
20 steps- 1
To cook Bengali Bhetki Begum Bahar Recipe, wash and clean fish nicely, apply enough salt, and lemon juice all over and marinate for 1 hour
fish fillet - bhetki (barramundi/asian sea bass)(8)lemon juice(1 teaspoon)salt(1 teaspoon) - 2
In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder, and salt
onion - paste(1 cup)ginger - paste(1 tablespoon)green chilli(4)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)salt(1 teaspoon)whole eggs - peeled and beaten(1)tablespoons corn flour(3)ginger - paste(1 teaspoon)black pepper powder(1 teaspoon)green chilli(1 teaspoon) - 3
Mix well and keep aside
- 4
Heat a little oil in a Shallow fry pan and meanwhile, take the marinated fish fillets and dip in the egg mix one by one and shallow fry on a medium flame on both sides till deep golden in color
fish fillet - bhetki (barramundi/asian sea bass)(8) - 5
Close the lid for a minute to help the fish fillet get cooked
fish fillet - bhetki (barramundi/asian sea bass)(8) - 6
Then continue shallow frying without lid till deep golden
- 7
Transfer the fried fillets on a paper towel and keep aside
fish fillet - bhetki (barramundi/asian sea bass)(8) - 8
Add a little oil in a Kadai, add mace and just after few seconds, add onion paste and sauté for few minutes till rawness disappears
onion - paste(1 cup)ginger - paste(1 tablespoon)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)mace (javitri)(1/2 teaspoon)ginger - paste(1 teaspoon) - 9
Now add ginger paste and slit green chilies, and fry till the mix turns golden in color
onion - paste(1 cup)ginger - paste(1 tablespoon)green chilli(4)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)ginger - paste(1 teaspoon)green chilli(1 teaspoon) - 10
Add the tomato puree along with turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and garam masala powder
homemade tomato puree(1/2 cup)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)black pepper powder(1 teaspoon) - 11
Fry till cooked well and deeper in color
- 12
Now add poppy seeds paste and cashew paste and stir well
onion - paste(1 cup)ginger - paste(1 tablespoon)tablespoons poppy seeds - paste(2)tablespoons cashew nuts - paste(2)ginger - paste(1 teaspoon) - 13
Sauté for another 3-4 minute
- 14
Now add around 1/2 cup of hot water or as per required consistency
- 15
Add salt and stir well
salt(1 teaspoon) - 16
Let the curry get a boil
- 17
Simmer the flame and cook for 2-3 minutes with lid closed
- 18
Once the curry is done, mix-in some nutmeg powder and fresh coriander
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)-/2 tablespoons kashmiri red chilli powder(1)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)nutmeg powder(1/2 teaspoon)black pepper powder(1 teaspoon) - 19
Slide the fish fillets carefully into the gravy and turn off flame
fish fillet - bhetki (barramundi/asian sea bass)(8) - 20
Serve Bengali Bhetki Begum Bahar Recipe hot with Steamed rice and Chapatis
fish fillet - bhetki (barramundi/asian sea bass)(8)
Rate this recipe
