Bhetki Mach Bhapa Shorshe, Narkel, Doi Diye | ভাপা ভেটকি | Bengali Bhetki Macher Bhapa Recipe |

Bhapa Bhetki is a dish that is deeply rooted in the culinary traditions of the Bengali community. Bhetki Macher Bhapa is made by steaming Indian Baramundi fish, which is also known as Barramundi or Asian seabass.
The dish Bhapa Bhetki is prepared with a rich and flavorful curry base that is made from a mixture of mustard, yogurt, and coconut paste.
One of the great things about Bengali Bhapa Bhetki is that it doesn't require the fish to be fried before cooking. This not only makes the dish healthier but also helps to retain the natural flavors and nutrients of the fish.
➡️ Ingredients needed to cook Bengali Bhetki Macher Bhapa
Bhetki Mach
Mustard Paste
Plain Yogurt / Plain Curd
Coconut Paste
Green Chili
Turmeric Powder
Red Chili Powder
Salt
Mustard Oil
➡️How to cook Bhetki Mach Bhapa Shorshe, Doi Narkel Diye
After preparing the mustard paste, it needs to be left untouched for 15 minutes before filtering. To make the curry paste for steamed fish, take a bowl and strain the mustard paste. This recipe relies heavily on the use of mustard, which is what gives the dish its unique flavor. After straining the mustard paste, add plain yogurt or curd to the bowl, and use a manual whisk to combine the two until they are fully blended. Next, add homemade coconut paste and whisk until it is fully incorporated. The combination of yogurt and coconut paste creates a creamy and spicy sauce. For the distinct pungent taste that is found in many Bengali bhapa dishes, add 4 tablespoons of Mustard Oil. If you don't want to make mustard paste from scratch, you can also use mustard powder. Add turmeric powder, red chili powder, salt, and mustard oil, then mix everything together. Once mixed, add water to the bowl and mix again. Break 4-5 green chilies and add them to the mixture, and then add 6 pieces of Bhetki mach after cleaning them. If you want to get the traditional Bengali cut for your fish, now is the time to do so.
Mix the Bhetki fish with the sauce and let it rest for at least 30 minutes at room temperature to ensure the spices are well blended. Put the fish in a metal container with a secure lid or tiffin box. Avoid using plastic or glass containers if you're not microwaving the fish. I personally prefer to steam my fish over a flame using a stainless steel container. A sturdy vessel with a well-fitting lid is necessary for steaming. Place a metal support or improvise with a small dish in the vessel and add at least 3 cups of water to fully submerge it. Put the tiffin box with the fish inside and cover it with the lid to seal it. Turn on the heat and place the vessel on low flame for 30 minutes to cook the fish properly. To ensure the right consistency, check if any water has evaporated from the dish and add more if necessary. Keep cooking for an additional 20 minutes, totaling 30 minutes of cooking time. Let it stand for half an hour after turning off the heat and removing the tiffin box from the hot container.
Once the time has passed, unveil the tiffin box and serve the Bhapa Bhetki with steamed rice and a side of Dal, vegetables, or bhaja.
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[@ishitadas1175]

I love ❤️ the process...will try this for sure

[@DebjanirRannaghar]

So glad!