Bhetki macher jhal recipe | Bhetki macher tel jhal recipe | Bhetki macher kalia recipe | Bhetki macher rosha recipe

Bhetki macher jhal is a simple Bengali bhetki fish curry recipe cooked with simple ingredients and spices. Bhetki macher jhal, Bhetki macher kalia, bhetki macher rosha & bhetki macher tel jhal are the same preparation as almost similar ingredients are used in making these 4 Bhetki fish curry recipes.

What is Bhetki Macher Jhal?

Bhetki macher jhal means a spicy Bengali bhetki fish curry recipe or this recipe can be described as Bhetki fish curry that comes with a spicy gravy. This Bengali Bhetki fish curry is simple yet scrumptious and goes best with steamed rice.

I first had Bhetki (vetki) macher jhal in Bhojohari Manna restaurant, Koramangala in Bangalore. Since then my family and I loved this Bhetki fish curry and I started making this recipe in my kitchen. Only with 2 attempts I was able to bring the same restaurant-style taste.

Whenever my husband brings bhetki (cut into pieces, not boneless fish fillets), I mostly make bhetki macher jhal, aloo phulkopi diye bhetki macher jhol or bhapa bhetki recipe. Last Sunday my husband brought a bhetki fish weighing around 1100g, I made jhal with half of this fish and the rest half kept in the freezer to make aloo phulkopi diye bhetki macher jhol. However, you can also use bhetki fillets for making this bhetki fish curry.

Large-size bhetki always tastes great but its price does not suit our pocket, right? So try to use bhetki weight at least of 1 kg or more. Make sure to make this Bhetki fish curry, try to use fresh water Bhetki fish or even Bombay vetki but do not use Bhola vetki.

You can easily get bhetki fish in Indian & Bangladeshi fish markets. By the way, if you are staying abroad, you can search for the Bhetki (Vetki) in the name of Barramundi fish, Bekti fish or Indian sea bass fish(English name of Bhetki) in the fish shops there. There you can get frozen bhetki (whole fish, cut into pieces or fish fillets) mostly in Bangladeshi Shops.

Do not worry this Bengali bhetki fish curry recipe contains very simple ingredients with very simple methods. Try this Bengali fish curry at home and let me know your valuable feedback about this recipe by writing your comment in the comment section end of this post.

You can try my other Bhetki Macher recipes

1. Bhetki Fish Fry

2. Bhetki Macher Paturi

3. Bhetki Maach Bhapa

4. Bhetki Macher Matha r Kanta Diye Chorchori

Bhetki macher jhal recipe | Bhetki macher tel jhal recipe | Bhetki macher kalia recipe | Bhetki macher rosha recipe

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, Indian, BangladeshiDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

Bhetki macher jhal is a spicy Bengali bhetki fish curry recipe simply cooked with onion (no garlic), ginger, tomato, chilli, curd & garam masala, this dish goes well at lunch with steamed rice.

Ingredients

  • 500 g Bhetki Fish pieces (or fish fillets)

  • 6-8 tbsp Mustard oil

  • 1/4 tsp Whole cumin seeds

  • 2 Onion paste

  • 1 Tomato

  • 3 green chillies

  • 8 g Ginger

  • 3 tbsp Curd/Yoghurt

  • 1 tsp Turmeric powder

  • 1/2 tsp Cumin powder

  • 1/4 tsp Spicy Red chilli powder

  • 1/2 tsp Kashmiri red chilli powder

  • 1/2 tsp Salt

  • 1/4 tsp sugar

  • 2 Bay leaves

  • Whole garam masala (half crushed)

Method

  • Wash the fish pieces, drain the water well, and coat the fish with 3/4 tsp salt & 3/4 tsp turmeric powder.
  • Heat a pan, heat oil, and fry the fish until golden from both sides. Remove the fish from the pan.
  • Put the bay leaves & cumin(jeera) seeds in that oil and let them splutter.
  • Then add half crushed whole garam masala(3 cardamom, 4 cloves & small pieces of cinnamon) in the oil. Sauté for a second.
  • Add onion paste and fry until the paste gets golden and the onion’s raw smell goes off.
  • Then blend tomato, ginger, green chillies, and curd or yoghurt and add the paste to the pan, and mix well.
  • Add turmeric powder, cumin powder, spicy red chilli powder, Kashmiri red chilli powder, salt & sugar one by one to the pan. Mix all well.
  • Sauté the masala, until the oil separates from the masala & masala’s raw smell also goes off.
  • Add 5-6 cups of water, mix well with the masala, and let the gravy boil.
  • Once the gravy starts boiling, add the fried fish pieces into the gravy and cover the pan.
  • Cook the fish until the fish gets soft and juicy and the fish gravy gets thick or slightly dry.
  • Turn off the heat and Bhetki macher jhal is ready, serve this fish curry at lunch with steamed rice & enjoy your meal.

TIPS

  • Difference between Bhetki Macher Jhal and Bhetki Macher KaliaBhetki Macher Kalia is always prepared with onion and garlic mostly cooked with onion paste and garam masala powder. Bhetki Macher jhal generally has two types made with onion and garlic or cooked with mustard paste. When Bhetki Macher jhal is made with onion and garlic, then mostly prepared with finely sliced onion not onion paste and garam masala powder is not always used in making this Macher jhal. But Bhetki Macher Jhal and Bhetki Macher Kalia have an almost dry gravy.
  • Bhetki Macher rosha, rosha means juicy gravy or macher rosha means a fish curry having a slightly thick but juicy gravy, not soupy gravy. But Macher jhal has a dry gravy. So Macher jhal can be macher rosha if macher jhal has a juicy gravy and is cooked with potatoes whether prepared with or without garam masala.
  • Bhetki Macher tel jhal is also another macher jhal er recipe if we use more oil in cooking so that the oil can float on the top of the gravy.
  • I make fish curry without using garlic, as garlic is also not used in Bhojohori Manna’r bhetki fish curry.
  • Here I do not use aloo, but you can use aloo in it with the same quantity of masala. Do not worry the spices here used are sufficient to cook this fish curry with aloo.
  • You can make this fish curry with frozen bhetki too, just before cooking the fish, you have to keep the fish at room temperature for 3-4 hours until the fish reaches at normal temperature.
  • You can make this macher jhal with rohu(rui) or katla fish too, that also tastes delicious.

How to make Bhetki macher jhal – with step by step recipe

1. First wash the bhetki fish pieces, drain the water well. Then coat the fish pieces with 3/4 tsp salt & 3/4 tsp turmeric powder.

2. Heat a pan, heat oil, and fry the fish until golden from both sides. Remove the fish from the pan.

3. Put the bay leaves & jeera seeds in that oil and let them splutter.

4. Then add half crushed whole garam masala(3 cardamom, 4 cloves & small pieces of cinnamon) in the oil. Sauté for a second.

5. Add onion paste and fry until the paste gets golden and the onion’s raw smell goes off.

6. Then blend tomato, ginger, green chillies, and curd or yoghurt, add the paste to the pan, and mix well.

7. Add turmeric powder, cumin powder, spicy red chilli powder, Kashmiri red chilli powder, salt & sugar one by one to the pan. Mix all well.

8. Sauté the masala, until the oil separates from the masala & masala’s raw smell also goes off.

9. Add 5-6 cups of water, mix well with the masala, and let the gravy boil.

10. Once the gravy starts boiling, add the fried fish pieces into the gravy and cover the pan.

11. Cook the fish until the fish gets soft and juicy and the fish gravy gets thick or slightly dry. Turn off the heat.

12. Bhetki macher jhal is ready, serve this Bengali fish curry at lunch with steamed rice and enjoy your meal.

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