Doi Bhetki is a mildly spiced flavorful Bengali fish curry, where fish steaks cooked in a yogurt based gravy. I made this fish curry with Rohu (Rui) fish previously; both the recipes are almost same. But the taste of Bhetki is way better than Rohu, at least for me. I love this fish for its own unique taste and less bones. Here in North India it is difficult to get fresh Bhetki like Kolkata, so whenever we get this particular fish I make something different except our regular fish curry. Try this version of Bhetki; you’ll love the taste and flavor of this simple, yet delicious fish curry!
Doi Bhetki/Yogurt Fish Curry
- Bhetki fish- 8 (medium sized steaks)
- Onion- 2 large sized onions
- Garlic- 8-9 cloves
- Ginger paste- 1 tsp
- Yogurt- 150g (whisked)
- Green chilies- 5
- Turmeric powder
- Cumin powder- 1 tbsp
- Coriander powder- ½ tsp
- Kashmiri mirch powder- 1 tsp
- Sugar- ½ tsp
- Mustard oil
- Garam masala powder- ¼ tsp
- Fresh coriander leaves- ½ tsp chopped
- Bay leaf- 2
- Whole dry red chili- 1 (broken)
- Cumin seeds- ¼ tsp
- Green cardamom- 3 (roughly crushed)
- Cinnamon- 1″ (two pieces)
- Cloves- 4
In a mixer/grinder add onion, green chilies and garlic, grind until a smooth paste forms. Keep aside.
Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Bhetki. Heat 1 cup of oil in a deep frying pan/kadai and shallow fry the fish steaks until golden in color. Remove and keep aside.
In the remaining oil (there should be 5 tbsp oil in the kadai to make the curry) add all the ingredients mentioned ‘for tempering’. Add the onion-garlic paste and sauté for a minute on medium flame. Next to add ½ tsp of turmeric powder, salt, cumin powder, coriander powder, ginger paste and kashmiri mirch powder. Mix well. Sauté this on medium flame until the masala starts leaving oil. Add ½ cup of water, mix well. Now add yogurt, mix quickly on low flame. Now add 1cup of water into this. Mix and give this a quick boil on high flame. Lower the flame, add the fish steaks. Mix and cook uncovered for 15 minutes on low flame or until the raw flame of masala goes. Stir gently in between. Add sugar. Mix and cook for another 2-3 minutes. Add garam masala powder , mix well. Remove from heat. Garnish with coriander leaves.
Your ‘Doi Bhetki ‘is ready to serve. Have this with steamed rice. Enjoy!
For this fish curry the gravy should be thick, so add water accordingly.