Doi Bhetki is a mildly spiced flavourful Bengali fish curry, where fish pieces cooked in a yogurt based gravy. I made this fish curry with Rohu (Rui) fish previously; both the recipes are almost the 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 fewer 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 flavour of this simple, yet delicious fish curry!
Doi Bhetki/Yogurt Fish Curry
- Bhetki fish- 8 (medium sized pieces)
- 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 (halved)
- Cumin seeds- ¼ tsp
- Green cardamom- 3 (lightly crushed)
- Cinnamon- 1″ (two pieces)
- Cloves- 4
In a food processor add onion, green chilies, and garlic, blitz until 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 pieces 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 over medium heat until the masala starts leaving oil. Add ½ cup of water, mix well. Now add yogurt, mix quickly over low heat. Add 1 cup of water into this. Mix and give this a quick boil over high heat. Reduce the heat, add the fried fish pieces. Mix and cook uncovered for 15 minutes over low heat 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 the heat, garnish with coriander leaves.
Your Doi Bhetki is ready to serve. Pair this with steamed rice. Enjoy!
For this fish curry the gravy should be thick, so, adjust water accordingly.