Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bhetki (barramundi) fish curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
How to make a Bangladeshi Bhetki/Barramundi fish curry. I am Reba, your home chef from Reba's Kitchen. I am very excited to bring to you a healthy and tasty dish, that is my very own innovation.
Bhetki (Barramundi) fish curry is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Bhetki (Barramundi) fish curry is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bhetki (barramundi) fish curry using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Bhetki (Barramundi) fish curry:
- Make ready 6 pieces bhetki fish
- Take 3 potatoes cut into two halves
- Get 1 cup cauliflower chopped
- Take 1 tablespoon ginger paste
- Take 1 teaspoon turmeric powder
- Get 1 bayleaf
- Make ready 1 teaspoon cumin seeds
- Prepare 1 medium sized tomato puree
- Get 1 teaspoon cumin powder
- Prepare 1.5 teaspoon red chilli powder
- Make ready 1/2 teaspoon sugar
- Prepare 2 cloves
- Take 4 green cardamom
- Get 1 inch cinnamon stick
- Get 1 teaspoon garam masala powder
- Get 1 teaspoon ghee
- Prepare 1/2 cup coriander leaves
- Make ready to taste Salt
- Prepare as required Mustard oil
The species is widely distributed in the Indo-West Pacific region. This large fish is at the top of the fresh water fish food chain except for the Hilsa. Curry it, grill it or fry it but you can't find a fault with it. Curry cut: Meat is chopped into small pieces which are ready to cook, either for preparing curry or to be fried.
Steps to make Bhetki (Barramundi) fish curry:
- Marinate the fish with half of the turmeric powder and salt.
- Heat some mustard oil and deep fry the fishes. Keep them aside.
- In the same wok, add more oil if required. Add the potatoes and cauliflower. Add the rest of the turmeric and some salt. Fry them well. Keep them aside.
- Add the cumin seeds, bayleaf, cloves, cardamom and cinnamon. Let them splutter.
- Add the tomato puree and cook it for a while.
- Add some turmeric powder, ginger paste, cumin powder, red chilli powder and fry them very well till the oil separates.
- Add the fried potatoes and cauliflower. Fry them very well.
- Add some water for the gravy, some salt and the sugar to balance the salt.
- Bring it to boil. After you get the desired consistency of the gravy, add the fishes.
- Add the garam masala powder and ghee and the coriander leaves.
- Mix them well and remove it from the flame.
- Serve hot.
Whole Cleaned: Scales removed or Skin-out as appropriate. I have been eating this subtle curry with Bhetki Mach (tempered with Kalojire) for long. Maa told me she first saw Boropishi cooking this after Maa's marriage. Bhetki Macher Dom and why do the Chatterjee's call it Dom! Let me tell you Bhetki Macher Dum has nothing to do with cooking on Dum!
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