Follow these steps for perfect results
Fish fillet - Bhetki (Barramundi/Asian sea bass)
fillets
Onion
paste
Homemade tomato puree
Ginger
paste
Green Chillies
slit
Poppy seeds
paste
Cashew nuts
paste
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Kashmiri Red Chilli Powder
Cumin powder (Jeera)
Garam masala powder
Nutmeg powder
Mace (Javitri)
Lemon juice
Salt
Whole Eggs
peeled and beaten
Corn flour
Ginger
paste
Black pepper powder
Green Chilli
Wash and clean fish fillets, apply salt and lemon juice, marinate for 1 hour.
In a bowl, mix beaten egg, cornflour, green chili paste, ginger paste, pepper powder, and salt.
Heat oil in a shallow pan, dip marinated fish fillets in the egg mix, and shallow fry until golden brown on both sides.
Transfer fried fillets to a paper towel.
Heat oil in a Kadai, add mace, then onion paste, sauté until rawness disappears.
Add ginger paste and slit green chilies, fry until golden.
Add tomato puree, turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and garam masala powder. Fry until cooked well and deeper in color.
Add poppy seeds paste and cashew paste, stir well, and sauté for 3-4 minutes.
Add 1/2 cup of hot water (or as needed for consistency), add salt, and stir well. Bring to a boil.
Simmer, cover, and cook for 2-3 minutes.
Mix in nutmeg powder and fresh coriander.
Carefully slide the fish fillets into the gravy and turn off the flame.
Serve hot with steamed rice and chapatis.
Expert advice for the best results
Marinating the fish for longer intensifies the flavor.
Adjust the amount of chili powder based on your spice preference.
Garnish with fresh coriander leaves for added flavor and visual appeal.
Everything you need to know before you start
15 mins
Curry can be made a day ahead.
Serve hot, garnished with fresh coriander and a lemon wedge.
Serve with steamed rice or chapatis.
Serve with a side of raita or yogurt.
Pairs well with spicy food.
Cleanses the palate.
Discover the story behind this recipe
A classic Bengali fish preparation often served during special occasions.
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