Name: Bhetki Begum Bahar recipe by Shaheen Ali at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 8 Fish Bhetki Fillets; 1 cup onion paste; 1/2 cup Tomato Paste / Puree; 1 tbsp ginger paste; 4 - 5 Chilies Green; 2 tbsps Poppy Seeds; 2 tbsps Cashew Paste; 1 tsp turmeric powder; 1 tbsp Coriander Powder; 1.5 tbsps Chili Powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1/2 tsp Nutmeg Powder; 1/2 tsp Mace; 1 cup Oil (refined/mustard); For Marination :; 1 tsp Lemon juice; 1 tsp salt; 1 egg (beaten); 2 - 3 tbsps Cornflour; 1 tsp Ginger paste; 1 tsp black pepper powder; 1 tsp green chili paste

ABOUT Bhetki Begum Bahar RECIPE

Bhetki Begum Bahar is one rich and spicy fish curry that comes from Bengali Cuisine. A very popular dish is Bengali marriages and special occasions. The fish fillets have a typical shape that are marinated and later fried golden. The curry is typically cooked in mustard oil where the richness comes from the poppy seeds and the cashew paste used. The extensive use of mace and nutmeg powder gives the curry an amazing aroma and flavor and also gives a rich look.

Ingredients Serving: 4

8 Fish Bhetki Fillets
1 cup onion paste
1/2 cup Tomato Paste / Puree
1 tbsp ginger paste
4 - 5 Chilies Green
2 tbsps Poppy Seeds
2 tbsps Cashew Paste
1 tsp turmeric powder
1 tbsp Coriander Powder
1.5 tbsps Chili Powder
1 tsp cumin powder
1 tsp garam masala powder
1/2 tsp Nutmeg Powder
1/2 tsp Mace
1 cup Oil (refined/mustard)
For Marination :
1 tsp Lemon juice
1 tsp salt
1 egg (beaten)
2 - 3 tbsps Cornflour
1 tsp Ginger paste
1 tsp black pepper powder
1 tsp green chili paste

Instructions

Wash and clean fish nicely, apply salt and lemon juice all over and marinate for 1 hour.
In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder and salt. Mix well and keep aside.
Heat oil in a wok and meanwhile take the marinated fish fillets and dip in the egg mix one by one and deep fry in hot oil till deep golden in color.
Transfer the fried fillets on a paper towel and keep aside.
In the remaining oil add mace and just after few seconds add onion paste and saute for few minutes.
Now add ginger paste and slit green chilies and fry till the mix turns golden in color.
Add the tomato puree or paste along with turmeric powder, coriander powder, cumin powder, kashmiri red chili powder and garam masala powder. Fry till oil starts leaving from sides. You can add more oil from sides if required.
Once the oil starts leaving from sides, add poppy paste and cashew paste and stir well. Fry for another 4-5 minutes.
Now add around 1/2 cup of hot water or as per required consistency.
Add in salt as per taste and stir well. Let the curry get a boil and simmer the gas and cook for 2-3 mins with lid closed.
Once the curry is done, add in some nutmeg powder and fresh coriander. Slide the fish fillets carefully and turn off the flames.
Serve hot with plain steamed rice or chapati.

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Feb-02-2017

Parul Goel Feb-02-2017

beautiful shot!

Feb-01-2017

Nilanjana Bhattacharjee Mitra Feb-01-2017

looks tempting...u highlighted all nice fish recipes frm bengal..thanks dear..as a true bengali I like n appreciate ur attempt. .:ok_hand::ok_hand::ok_hand::thumbsup::thumbsup::thumbsup: