Bengali Bhetki Macher Jhal
Across the entire fishdom, there are a few that top the leaderboard in terms of customer preferences. Bengalis tend to favor fish over any other non-vegetarian cuisines across the country. Among most of the elite and most popular fishes is bhetki which does not just aid a world-class preparation, but ensures a lip-smacking dish is prepared in the comfort of your home.
Most bhetki macher recipes are quite simple and common to prepare. Containing a list of a few, simple ingredients, one is open to a variety of dishes that fit their taste palette the best. This is not only a Bengali favorite but also has a zing of mustard, chilies, a coriander leaves that bless your taste buds with a roller coaster of flavors.
With the help of the best, edible cooking oils, one can easily prepare a flavorful fish dish within a few minutes.
Here’s how.
Ingredients
- Bhetki fish- 5 pieces
- ⅓ cup tomato puree
- 2 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- ½ tsp nigella seeds
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 8-10 green chilies (slit)
- 4 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- Salt to taste
- Finely chopped coriander leaves
Procedure
- Soak the black and yellow mustard seeds in warm water. Keep it submerged for roughly 15 mins. Drain the water. Take 4-5 green chilies and turmeric powder and make a paste out of it.
- Add ¾ cups of water to the paste and mix it all well. Strain the mustard paste well.
- Smear the fish with a pinch of salt and turmeric powder. Heat 2 tbsp of Kachi Ghani Mustard Oil and shallow fry the fish. Set it aside once done.
- Add 1 tbsp of Doctor’s Choice Kachi Ghani Oil to a pan. Add the nigella seeds and remaining green chilies to the pan. Let them splutter for a bit.
- Now add the tomato puree and sprinkle some turmeric powder, red chili powder, and salt. Stir and cook over a medium flame till the oil begins to separate from the masala.
- Gently place the fish into the curry, pour the mustard water, and cook for roughly 7-8 mins.
- Finish it with a drizzle of Kachi Ghani Mustard Oil and coriander leaves.
