Bhetki Fish (Barramundi) in Bengali & Indian Cooking

Bhetki or Betki, catadromous fish is considered as an elite fish and an enigma in the form of a fish. This fish travels from the river to sea to lay eggs.

Also known as Pandu-kopah, Narimeen, Koliji, Keduwa, Barramundi, Asian Sea Bass etc. Bengalis sweetly called it Bhetki. Thai and Australian cuisines are having fair participation over the matter.

The pan-fried versions are found in Goan cuisines which are widely tasted – Chonak, that’s how they called it. It is mainly considered as one of the fancy fish that you would love to have on plates.

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Uses of Bhetki Fish in Bengali & Indian Cooking

Bhetki is considered as one of the fish which does not have so much odor and bones at all.

This is not like hilsa and Golda but it is unique with its features and taste. Calcutta Bhetki is something which actually gets fitted with the plethora of recipes as it is easily adaptable.

If you are preparing any Anglo Indian dishes then Bhetki is one of the quintessential ingredients of cooking.

Starting from Paturi to Fish and Chips, you can also go for Bhetki Malai curry. Let us check out some good Bhetki fish recipes:

Bhetki Fish Fry:

My suggestion, it is better to go for Calcutta Bhetki which not a hardcore sea orientation and the taste is far better.

This recipe is very easy, here the fish is marinated with spices and coated in egg and breadcrumbs before frying. When you serve it with mustard or kasundi.

Bhetki Macher Malaikari:

Other than Golda Chingri Malaikari when replaced with soft Bhetki especially for having shellfish allergies. You can marinate the fish with garlic, ginger and onion juice.

After that you add salt, lemon juice and turmeric and marinate the fish. Very delicately fry the fishes in the pan, be very careful as it tends to stick in the pan.

Then start with the gravy, add oil, dried red chilies, then add sliced onion, ginger paste and garlic paste. Sauté it nicely, then add Kashmiri red chili powder, turmeric powder, and sliced tomato.

Fry all the spices and let it cook for some time. Then add the coconut milk and make a thick gravy of it. Add all the fishes and then add it to boil. Add garam masala and garnish it with coriander.

Doi Bhetki:

One of the easiest recipes of Bhetki is Doi Bhetki. Here you fry the fishes and make a gravy made up of sliced onion, ginger paste and garlic paste with Kashmiri red chili powder and turmeric powder.

Then add the curd and prepare the gravy with the curd. Then put all the fish and the gravy into it.

Bhetki Paturi:

Actually, it is known as “bhetki macher kolapaturi”. This preparation is completely done in leaf parcels. The Bhetki fillets are being nicely cut and cleaned.

Then marinated with garlic, ginger and onion juice and lemon juice and turmeric. Then prepare a separate paste of mustard and posto. Get the banana leaves and wash it thoroughly.

Then keep the leaves one by one over the flame and just slightly toss it so that the leaf becomes soft and easy to fold. then put the fish dipped in the paste and then garnished with a sliced green chili.

Steam it or pan fry it by flipping it over and over. Serve it hot with steamed rice.

Bhetki Macher Kalia/ Bhetki Macher Dum:

This is one of the spicy dishes of Bhetki. Some people call it “Rogroge Bengali Style Barramundi Fish Curry”.

It means the red bloody color actually seems as the “Rogroge” means horrific and deadly yet mysterious.

Here you have to fry the fish and dip into a spicy gravy made with dried red chilies, sliced onion, ginger paste and garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, sliced tomato. Garnished with fresh coriander leaves.

Belghoria Roshun Bhetki:

Here you have to marinate the fish with yogurt and garlic for 15 mins then use ghee in the nonstick pan and then add the fish into it without the marination. sauté it and tomato puree and ginger paste.

Then add turmeric and cashew nut paste. Make it a gravy and bring it to a boil. Garnish it with coriander leaves and cashew nuts.

Bhetki Macher Jhol with Fulkopi:

This is a normal runny curry of Bhetki Fish where the fish is being fried and then dipped into the runny curry made with cauliflower and sliced potatoes. Bring to a boil and then garnish it with fresh coriander.

Steamed Bhetki with Coconut and Mustard:

This is done by marinating the fish into garlic, ginger and onion juice. Then prepare a paste of mustard and coconut.

Then bring the whole gravy along with the fish into steam by putting it into a tiffin box. Keep that pressure cooked and wait for two whistles. It’s ready.

Shorshe Posto Bhetki:

Here the Bhetki fish needs to be marinated with garlic, ginger, salt and turmeric. Then it is fried well. Prepare a taste of mustard and poppy seeds.

Prepare a gravy of mustard and poppy seeds and then dip the fish into it. Bring to a boil and then garnish it with fresh coriander.

Fish Tikka:

Take chunks of Bhetki fillet and then marinate it with garlic, ginger, salt and turmeric and lemon juice.

Then add some besan, tikka masala, chili paste and roast at tandoor or bake it.

Kolkata Style Batter Fry:

Marinate the Kolkata Bhetki with garlic, ginger, salt and turmeric and lemon juice. Then prepare a batter of corn flour, salt and black pepper.

There are other recipes bhetki fish bone stir fry, kadai bhetki, Gondhoraj bhetki r paturi, chili fish, fish tikka hariyali, fish n chips, fish pakora, bhetki korma, bhetki macher aam kasundi etc.