Bhetki Macher Malaikari Recipe in Bengali

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

In Bengal, fish is not just a dish—it is an emotion. Steaming hot rice with a delicious fish curry will be enough to awaken a Bengali heart anywhere on the globe. Among the lengthy list of fish dishes, Bhetki Macher Malaikari stands high as a royal treat, savored for its luxury, rich coconut gravy, and melting-in-the-mouth quality of bhetki. With its boneless, soft white flesh and delicate flavor, it’s usually reserved for special occasions—wedding banquets to Sunday lunches with the family. And when it’s cooked in the best mustard oil, like Doctors’ Choice, it becomes even more irresistible.

Ingredients

6 pieces Bhetki fish steaks (washed and pat dry)
2.5 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
1 large onion (paste + juice extracted)
1.5 tbsp garlic paste (juice separated)
1 tbsp ginger paste (juice separated)
1 tbsp lemon juice
2 tsp turmeric powder
2 tsp Kashmiri red chili powder
1-inch cinnamon stick
3 green cardamoms
3 cloves
2 dried red chillies
1 large tomato (pureed)
1 cup coconut milk
1/2 cup thick coconut milk (for final finish)
1/2 tsp Bengali garam masala powder
1/4 tsp sugar
4–5 green chillies (split)
2 tsp ghee
Salt to taste

Step 1: Marination Magic

In a bowl, combine the onion juice, garlic juice, and ginger juice with lemon juice, salt, and 1 tsp turmeric powder. Gently rub this mix into the bhetki steaks and let them rest for 15 minutes. This soft marination process infuses flavor without overwhelming the delicate fish.

Step 2: Light Frying

Heat 2 tbsp of Doctors’ Choice Mustard Oil for cooking in a non-stick pan until the smoking point—this tempers the pungency without losing its pungent smell. Add the fish steaks carefully to the pan and fry both sides for about 40 seconds. Bhetki is fragile, so handle with care. Drain and set aside when lightly golden.

Step 3: The Aromatic Base

In the same pan, add the remaining ½ tbsp mustard oil and 1 tsp ghee. Temper with dried red chillies, cinnamon, cardamoms, and cloves. When they sizzle and release their aroma, add the squeezed onion paste and sauté till lightly browned.

Add garlic paste, followed by the reserved onion and ginger juice. Keep frying till the mixture starts to caramelize slightly.

Now stir in the tomato puree, turmeric, red chili powder, and a pinch of salt. Add the leftover marinade and fry till the oil begins to separate and the raw smell disappears.

Step 4: Gravy Goodness

Add half a cup of water and gently place the fried bhetki pieces into the bubbling gravy. Let them coat well. Then pour in the regular coconut milk and bring it to a simmer. Sprinkle sugar and let the curry bubble gently for 2–3 minutes until it starts releasing oil on top.

Now for the final touch—add the Bengali garam masala, another spoon of ghee, and finally, the thick coconut milk. Drop in the split green chilies. Give it one gentle stir and turn off the heat. Let the flavors mingle.

Serving Suggestion

Serve hot with plain basmati rice or gobindobhog rice. The creaminess of the coconut milk, the richness of the fried bhetki, and the mustard oil’s benefits and kick combine to create a soul-satisfying meal.

A Bite of Bengal, A Bowl of Love

Bhetki Macher Malaikari is more than just a dish. With Doctors’ Choice, one of the best mustard oil brand and the taste of bhetki It’s Bengal on a plate—and with the right ingredients and a little love, you can recreate that magic in your kitchen.

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