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Bhetki Maacher Niramish Ghonto

Chorbagan Chatterjee Barir Bhetki Macher Niramish Ghonto

Bhetki Macher Niramish Ghonto. A mellifluous pairing of our favourite Bhetki Maach with a melange of autumn vegetables. No onions. No garlic. Yet finger-licking delicious. Enjoy !!!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 4 pieces bhetki or sea bass
  • 3/4 cup potato cut into small cubes
  • 3/4 cup cauliflower cut into small florets
  • 3/4 cup mulo or radish cut into small cubes
  • 3/4 cup eggplant or brinjal cut into small cubes
  • 1/2 cup yoghurt whipped
  • 1/2 tbsp ginger paste
  • 2 tsp cumin paste freshly ground
  • 2-3 bay leaves
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 3 tbsp mustard oil
  • 2 tbsp ghee
  • sugar to taste
  • salt to taste

Instructions
 

  • Marinate the fish with a little turmeric powder and salt.
  • Heat 1 tbsp mustard oil in a pan, shallow fry the fish. Allow to cool to room temperature. Debone the fish, lightly mash and keep aside.
  • Heat the remaining mustard oil and 1 tbsp ghee in a separate pan. Throw in the bay leaves.
  • Add the potatoes, radish and cauliflower florets, sprinkle in the the turmeric powder, red chilli powder and salt, stir fry over a high flame for 4-5 minutes. Now add the eggplant, continue to stir fry over a medium flame for another 5 odd minutes.
  • Stir in the whipped yoghurt, add the ginger paste and sugar, give it all a hearty mix. Continue to cook till all the vegetables are tender.
  • Add the fish, give it another hearty mix. Cook over a low flame till almost dry.
  • Adjust seasonings. Finish with a dollop of ghee and a pinch of garam masala powder. Serve hot.