How to make Belghoria Roshun Bhetki - Deliciously rich fish preparation from West Bengal.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Fish Fillets (फिश फिले), Yogurt (दही)

Cuisine : Bengali

Course : Main Course Seafood

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Belghoria Roshun Bhetki Recipe Card

Belghoria Roshun Bhetki
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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Belghoria Roshun Bhetki Recipe

  • Fish Fillets 400 grams

  • Yogurt 1 cup

  • Garlic paste 1 1/2 tablespoons

  • Ghee 3 tablespoons

  • Salt to taste

  • Black peppercorns 20-25

  • Ginger paste 1/2 teaspoon

  • Tomato puree 1 teaspoon

  • Coconut milk 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Cashewnut paste 2 tablespoons

  • Fresh cream 2 teaspoons

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Cashewnuts chopped a few

Method

Step 1

Cut into fish into small cubes. Marinate them with yogurt and garlic paste for 15-20 minutes. Heat ghee in a non stick pan.

Step 2

Add salt, black peppercorns and the marinated fish pieces without the marinade. Saute till the fish gets almost cooked.

Step 3

Add ginger paste and tomato puree and mix well. Add coconut milk and mix lightly.Add a pinch of turmeric powder to cashewnut paste and mix. Add this to the fish gravy.

Step 4

Remove the pan from heat, add the remaining fish marinade, mix and keep it covered for 2-3 minutes. Add fresh cream and mix well. Garnish with coriander leaves and cashewnuts and serve hot.