Bhetki Begum Bahar | How to make Bhetki Begum Bahar

By Shaheen Ali  |  1st Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Bhetki Begum Bahar, How to make Bhetki Begum Bahar
Bhetki Begum Baharby Shaheen Ali
  • Prep Time

    60

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

42

2

About Bhetki Begum Bahar Recipe

Bhetki Begum Bahar is one rich and spicy fish curry that comes from Bengali Cuisine. A very popular dish is Bengali marriages and special occasions. The fish fillets have a typical shape that are marinated and later fried golden. The curry is typically cooked in mustard oil where the richness comes from the poppy seeds and the cashew paste used. The extensive use of mace and nutmeg powder gives the curry an amazing aroma and flavor and also gives a rich look.

Bhetki Begum Bahar is a popular aromatic and delicious dish. You can try making this amazing Bhetki Begum Bahar in your kitchen. This recipe requires 60 minutes for preparation and 30 minutes to cook. The Bhetki Begum Bahar by Shaheen Ali has detailed steps with pictures so you can easily learn how to cook Bhetki Begum Bahar at home without any difficulty. Bhetki Begum Bahar is enjoyed by everyone and can be served on special occasions. The flavours of the Bhetki Begum Bahar would satiate your taste buds. You must try making Bhetki Begum Bahar this weekend. Share your Bhetki Begum Bahar cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shaheen Ali for inputs. In case you have any queries for Bhetki Begum Bahar you can comment on the recipe page to connect with the Shaheen Ali. You can also rate the Bhetki Begum Bahar and give feedback.

Bhetki Begum Bahar

Ingredients to make Bhetki Begum Bahar

  • 8 Fish Bhetki Fillets
  • 1 cup onion paste
  • 1/2 cup tomato Paste / Puree
  • 1 tbsp ginger paste
  • 4 - 5 Chilies Green
  • 2 tbsps poppy seeds
  • 2 tbsps cashew Paste
  • 1 tsp turmeric powder
  • 1 tbsp coriander Powder
  • 1.5 tbsps Chili Powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp nutmeg Powder
  • 1/2 tsp mace
  • 1 cup Oil (refined/mustard)
  • For Marination :
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 egg (beaten)
  • 2 - 3 tbsps cornflour
  • 1 tsp ginger paste
  • 1 tsp black pepper powder
  • 1 tsp green chili paste

How to make Bhetki Begum Bahar

  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. Slide the fish fillets carefully and turn off the flames.
  12. Serve hot with plain steamed rice or chapati.

Reviews for Bhetki Begum Bahar (2)

Parul Goel2 years ago

beautiful shot!
Reply

Nilanjana Bhattacharjee Mitra2 years ago

looks tempting...u highlighted all nice fish recipes frm bengal..thanks dear..as a true bengali I like n appreciate ur attempt. .:ok_hand::ok_hand::ok_hand::thumbsup::thumbsup::thumbsup:
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