Bhetki Malaicurry Recipe Debjanir Rannaghar

1. On this Bhetki Maacher Malaicurry recipe, recent coconut milk is used. The method of extracting the coconut milk is demonstrated within the video. Alternatively, you need to use store-bought coconut milk.
2. Grate a big coconut and extract the milk utilizing your fingers. This primary extraction yields thick coconut milk. Then combine the grated coconut used with half a cup of water to extract the remaining coconut milk. This second extraction is a diluted model of the coconut milk. Each sorts of coconut milk shall be used to make the Fish Curry.

Marinating the Fish – The Bengali Approach

1. To make Bhetki Malaicurry you want massive chunks of Bhetki Fish reduce into Bengali reduce. Ask your fish vendor to chop the fish accordingly.
2. Marinate the fish items in a mix of 1 Tsp. Salt, 1 Tsp. Turmeric Powder, ¼ Tsp. Crimson Chili Powder, and a couple of Tbsp. of Mustard Oil as nicely.
3. Maintain marinated fish at room temperature for quarter-hour. This marinating method is usually utilized in Bengali cooking earlier than frying the fish.

Frying the Fish to make Bengali Fish Malaicurry

1. Warmth 6 Tbsp. of mustard oil in a heavy pan over excessive warmth till the oil adjustments colour and begins to smoke.
2. Add ¼ Tsp. of salt and ¼ Tsp. of turmeric powder to the recent oil and stir.
3. Now begin frying the fish over medium warmth. If utilizing the tailpiece, fry it first.
4. With out stirring the fish, fry one facet for 30 seconds, then flip and fry the opposite facet for 30 seconds.
5. Proceed flipping and frying the fish for one more 30 seconds, then take away the tailpiece from the pan. Relying on the scale of the pan, you’ll be able to fry 2-4 fish chunks at a time.
6. Don’t overcrowd the pan.
7. Observe the identical course of to fry the remaining fish over medium warmth.

Cooking Bhetki Malaicurry – the gravy

1. First, make a spice paste by mixing 1 Tsp. Salt, 1 Tsp. Crimson Chili Powder, 1 Tsp. Turmeric Powder, 1 Tsp. Cumin Powder, 1 Tsp. Sugar, with the remaining marinade from the fish.
2. You possibly can modify the quantity of chili powder and add somewhat salt if desired.
3. Warmth the oil within the pan once more and mood the oil with entire spices- 3 small items of Cinnamon Stick, 4 Cloves, 5 Inexperienced Cardamom, 1 Black Cardamom, 5 Dry Crimson Chillies (small) or 3 massive, and three Bay Leaves Cook dinner for half a minute on low warmth.
4. Subsequent, add one cup of onion paste (2 Large Onions) and blend it totally.
5. Cook dinner this for two minutes on low warmth. Then, add 4 Tbsp. of tomato puree and cook dinner for one more minute.
6. Cook dinner for a minute. Add 1 Tbsp. ginger paste and 1 Tbsp. garlic paste.
7. Cook dinner for a minute till the uncooked aroma is gone, stirring constantly.
8. Lastly, stir in 150ml of plain yogurt (or plain curd – Tawk Doi) and proceed mixing to stop it from curdling.
9. Now add the Spice mix.
10. Add 4 Tbsp. of water after washing the container used to make the spice mix.
11. After mixing, cook dinner for 3 minutes on low warmth till the oil begins to separate.
12. Then, add the coconut milk on to the pan after straining it, and produce the combination to a boil.
13. Whereas boiling, add 1 cup of water.
14. Additionally, add 3 chopped inexperienced chilies after breaking these.
15. As soon as the combination begins boiling, add the fried Indian Barramundi fish and gently combine it with the gravy. Cook dinner on low warmth for five minutes.
16. Add 1 Tsp. of do-it-yourself Bengali Garam Masala. 
17. Now add 1 Tbsp. of ghee and swap the flame off after mixing the ghee.
18. Let the Bengali Bhetki Malaicurry stand for 10 minutes earlier than serving.

Serving Suggestion

1. This Bhetki Maacher Malaicurry dish pairs nicely with plain rice, Basanti Pulao, Ghee Bhat, or any type of Bengali Pulao or Luchi (Bengali flatbread).