Print Recipe
BHETKI BEGUM BAHAR
Course main course
Cuisine bengali
Prep Time
60 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Marination :
Course main course
Cuisine bengali
Prep Time 60 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Marination :
Instructions
  1. Wash and clean fish nicely, apply salt and lemon juice all over and marinate for 1 hour.
  2. In a large mixing bowl, add beaten egg, cornflour, green chili paste, ginger paste, pepper powder and salt. Mix well and keep aside.
  3. 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.
  4. Transfer the fried fillets on a paper towel and keep aside.
  5. In the remaining oil add mace and just after few seconds add onion paste and saute for few minutes.
  6. Now add ginger paste and slit green chilies and fry till the mix turns golden in color.
  7. 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.
  8. Once the oil starts leaving from sides, add poppy paste and cashew paste and stir well. Fry for another 4-5 minutes.
  9. Now add around 1/2 cup of hot water or as per required consistency.
  10. 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.
  11. Once the curry is done, add in some nutmeg powder and fresh coriander.
  12. Slide the fish fillets carefully and turn off the flames.
  13. Serve hot with plain steamed rice or chapati.
Recipe Notes

If you liked this recipe, then drop in your feedback in comments below. Thanks for stopping by!

Love : Shaheen


Powered by WP Ultimate Recipe