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"Maa, how do you get the recipe of Bhetki Macher Dum? I never thought of asking you though we are having it I don't even remember from when." I asked my mother after returning from Mumbai where I had a pop-up with Madhushree at Mustard, the unsavoured Pujo pop-up. My initial plan was to cook Bhetki Begum Bahar however finally decided to go ahead with a family recipe of Bhetki Mach which is more subtle if compared to a typical Korma or Begum Bahar. This curry was well appreciated in my Mumbai Pop up and has been ordered beyond my expectations!
Jump to:
- Bhetki Macher Dum and why it is a family recipe!
- Recipe Tips!
- Bhetki Macher Dom and why do the Chatterjee's call it Dom!
- Here's how I cook Bhetki Macher Dum at Debjanir Rannaghar!
- Fish Recipes from Debjanir Rannaghar!
- Have you tried the Bhetkir Dom recipe from Debjanir Rannaghar!
- Here's the Bhetki Macher Dom Recipe Pin for your Pinterest Board!
"Dolon do you at all love Bhetki Macher Dom?" Maa asked and I replied to her truthfully. I am having this dish for years. To me it is something so very my family-like and I have never given extra mileage to this dish. By the way, Maa never says Dum, she always says Dom like a typical Ghoti.
Bhetki Macher Dum and why it is a family recipe!
I have been eating this subtle curry with Bhetki Mach (tempered with Kalojire) for a long. Maa told me she first saw Boropishi cooking this after Maa's marriage. Boropishi (Baba's elder sister) used to be a great cook and was trained by a Khansamah during the 50s after her marriage. She was more than 20 years older than my father and married quite young. After marriage she was taught under a trained khansamah and to date is an amazing cook. She is presently in her 80s and does not cook these days.
Recipe Tips!
I am well aware that Maa on and off has taken tips from Boropishi but never knew this recipe was her! We used to refer to this as "alada Bhetki macher jhol" whenever this was prepared at home. To us, it was a light curry almost "Dom" like yet cooked with fish!
Bhetki Macher Dom and why do the Chatterjee's call it Dom!
Let me tell you Bhetki Macher Dum has nothing to do with cooking on Dum! This is a typical Bengali dish from a Ghoti household where for some unknown reason we call it dom. I think it is because we use mustard oil, dry red chili, and Kalojire (Kalonji), and these spices are used in making Bengali Aloor Dum as well. One thing I must mention here, we use a paste of boiled onion while making the Bhetkir Dum.
It is been a long I have been to Boropishi! I think it is time to go to her and let her know what I have done with her recipe!
Here's how I cook Bhetki Macher Dum at Debjanir Rannaghar!
Bhetki Macher Dum
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- Author: Debjani Chatterjee Alam
- Total Time: 35 mins
- Yield: 5 People 1x
Description
Bhetki Macher Dum is a light Bengali style curry cooked with Indian Barramundi aka Bhekti Mach
- 500g Bhetki Mach/ Indian Barramundi fish ( 5 pieces; round cut)
- 3 Onion
- 2 Tomato
- 1 Tbsp. Ginger paste
- 1 Tbsp. Garlic paste
Temperings:
- ½ Tsp. Kalojire/ Kalonji/ Nigella Seed
- 3 Bay Leaf
- 2 Dry Red Chili
Spices
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Roasted Cumin Powder
- 1 Tsp. Coriander Powder
- ½ Tsp. Bengali Garam Masala Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 4 Tbsp. Mustard Oil
Instructions
- Wash and marinate fish chunks with half of the turmeric powder and ½ Tsp. salt and leave the fish for 15 minutes before frying.
- Meanwhile, peel the skin of the onions and boil those for 10 minutes.
- Once cooled make a paste of the boiled onion.
- Make a paste with 1 Tbsp. Oil along with remaining turmeric powder, red chili powder, salt, sugar, roasted cumin powder, coriander powder, Bengali garam masala powder, and also salt.
- Heat the remaining oil in a pan and fry the fish chunks on low flame.
- Once fried strain the fried fish from the pan.
- Temper the oil with Nigella seed, dry red chili, and bay leaf.
- Add boiled onion paste and cook till the onion turns brownish in color.
- Now add ginger and garlic paste followed by tomato paste and cook till the oil comes from the side of the mixture.
- Add the spice mix and cook over low flame for 3-4 minutes.
- Now add 2 cups of boiling water and bring it to a boil.
- Add fried fish and cook till the gravy thickens a bit.
- Once done switch the flame off and serve it hot with Rice, Roti, or Luchi.
Notes
- Refer to the picture for the cut of the fish.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Fish
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 100g
- Calories: 341
- Sugar: 4.4g
- Sodium: 767mg
- Fat: 16.5g
- Saturated Fat: 2.5g
- Carbohydrates: 12.5g
- Fiber: 3.8g
- Protein: 34.8g
- Cholesterol: 58mg
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Fish Recipes from Debjanir Rannaghar!
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks, and Potato)
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Amudi Macher Jhal
- Biye Barir Macher Kalia (Also known as Bengali Macher Kalia)
- Aar Macher Kalia
- Ilish Macher Tok (also known as Ilish Macher Tawk)
- CharaponaMacher Kabiraji Jhol (also known asCharaponaMacher Jhol)
- Macher Teler Chorchori (also known as Fish Fat Mishmash with Potatoes and Eggplant)
- Chitol Macher Muitha (Also known as Bengali Chitol Muitha)
- MawaGhaterIlish Macher Lejar Bhorta (also known as Ilish Macher Bhorta)
- Aloo Fulkopi diye Macher Jhol (also known as Bengali Macher Jhol)
- Aloo Potol Diye Macher Jhol (Also known as Bengali light fish curry Macher jhol)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk)
- Topse Maacher Fry (also known as Topse Fish Fry)
Have you tried the Bhetkir Dom recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at@foodofdebjani.
Here's the Bhetki Macher Dom Recipe Pin for your Pinterest Board!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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