Bhetki Macher Ghanto/ Barramundi Fish with Vegetables

Name: Bhetki Macher Ghanto/ Barramundi Fish with Vegetables
Yield: 8/10 servings
Cuisine: Indian
Ingredients: 500 gm Bhetki/ Barramundi; 1 Cauliflower; 2 potatoes; 1 Radish; 1 Tomato; 1 Onions; 2" Ginger; 8-10 Garlic; 3-4 Green chillies(optional); Chilli Powder according to taste; 2-3 tsp Sugar; 1-1 each Garammasala-Cinnamon +clove+green cardamom, Broiled Cumin powder- 1 and 1/2 tsp, Salt, Ghee-1/2 Tbsp, Mustard Oil; Any other vegetable oil can be used; 1 tsp Turmeric Powder; 2 Bay leaf

Piyali @cook_7838442

This is an old recipe. Can’t tell you the exact period. My Mother in law learned it from her great grandmother, who died in the year 1946 at the ripe old age of 94. She used to call this recipe “ Bhetki Macher Ghanto”. It is a Bengali recipe.

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Ingredients

8/10 servings

500 gmBhetki/ Barramundi
1Cauliflower
2potatoes
1Radish
1Tomato
1Onions
2" Ginger
8-10Garlic
3-4 Green chillies(optional)
Chilli Powder according to taste
2-3 tspSugar
1-1 each Garammasala-Cinnamon +clove+green cardamom, Broiled Cumin powder- 1 and 1/2 tsp, Salt, Ghee-1/2 Tbsp, Mustard Oil
Any other vegetable oil can be used
1 tspTurmeric Powder
2Bay leaf

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Steps

1

Cut the fish into pieces. Wash, pat dry and apply a little salt. Keep aside. Dice the vegetables into small pieces. Keep them separately.
2

Make paste with onion, ginger and garlic separately. Chop the tomato. Now heat 1 tbsp Mustard oil or any other vegetable oil and shallow fry the fish pieces. In another vessel deep fry the vegetables one after another. Fry them until light golden in colour.
3

Keep them aside. Debone the fish. Keep aside.Heat 3/4 tbsp oil. Throw in the bay leaves. Next add onion paste, fry for 3/4 min. Sprinkle little water and keep frying. Then add garlic paste- fry for another 3/4 min sprinkling water followed by ginger paste. Then add chopped tomato and salt. Keep frying. After the tomato gets mushy add turmeric; chilli powder. Mix well.
4

Add whole green chillies and sugar. You will see the oil leaving sides. Now add the fish and the fried vegetables. Mix well, cover and cook on a slow heat for 6/7 minutes for the spices to get incorporated.
5

Broil the cumin seeds and make a coarse powder. Coarsely grind the garammasala. Take a small pan heat the ghee/ clarified butter and add the garammasala.
6

Pour the ghee over the curry. Sprinkle the broiled cumin powder. Cover it and set aside for 5 min. Serve with Roti/ paratha. Hope you enjoy it.