This post is dedicated to my online friend Kamalika, whom I did not meet yet, but being a part of Kolkata Food Bloggers group, we exchange recipes and thoughts online. She blogs from Silence Sings, where she posts interesting recipes along with lovely photographs. I have tried her Fish Dumpukht recipe from her blog and friends, I tell you,, it is worth a try. She has used Rui / Rohu fish, however, I have replicated the same using Vekti / Calcutta Bekti fish and it is awesome. So here is the recipe.
Fry the onions in the same oil till brown. Remove from heat.
Make a paste of fried onions, cashew, sesame seeds, green chilli and ginger. Churn the curd with a pinch of salt and sugar and mix turmeric powder and Kashmiri chilli powder and keep aside.
In the same pan, add some more oil. Then add the bayleaf and whole garam masala along with whole red chilli and stir for 30 seconds till it releases the aroma.
Add the onion paste and stir fry till oil comes out of it. Add the beaten curd and continue frying.
Once oil comes out of the masalas, add 2 cups of water. When it starts to bubble, add the fried fish pieces and mix carefully so that all fish pieces are coated with the masala water. Add salt as required.
Cover with a heavy lid and simmer over low heat for 15 minutes. ( cooking on Dum..that's why it is Dumpukht ).
Remove the lid and check the gravy. It should be thickened by now. Check the seasoning. You may have to sprinkle a pinch or two of sugar since the dish demands a sweet note. Be careful, it should be too sweet, so adjust the sugar accordingly. Once the fishes are cooked, and gravy thickens, switch off the heat. Add a spoonful of ghee and keep covered for 10 more minutes to let the ghee infused into the gravy.
Serve hot with plain rice. For original recipe, please visit Silence Sings and let her know your feedback as well.
Ingredients
- Bhetki Fish - 12 pieces
- Onion - 4, chopped
- Ginger Paste - 1 tbsp.
- Cashew paste - 1 tbsp.
- Sesame seeds - 1 tbsp.
- Curd - 1 tbsp.
- Green chilli - 4
- Whole Red Chilli - 2
- Bay leaf - 2
- Kashmiri Chilli Powder - 1 tsp
- Salt, Sugar, Turmeric - as required
- Whole Garam Masala - 2 each
Fry the onions in the same oil till brown. Remove from heat.
Make a paste of fried onions, cashew, sesame seeds, green chilli and ginger. Churn the curd with a pinch of salt and sugar and mix turmeric powder and Kashmiri chilli powder and keep aside.
In the same pan, add some more oil. Then add the bayleaf and whole garam masala along with whole red chilli and stir for 30 seconds till it releases the aroma.
Add the onion paste and stir fry till oil comes out of it. Add the beaten curd and continue frying.
Once oil comes out of the masalas, add 2 cups of water. When it starts to bubble, add the fried fish pieces and mix carefully so that all fish pieces are coated with the masala water. Add salt as required.
Cover with a heavy lid and simmer over low heat for 15 minutes. ( cooking on Dum..that's why it is Dumpukht ).
Remove the lid and check the gravy. It should be thickened by now. Check the seasoning. You may have to sprinkle a pinch or two of sugar since the dish demands a sweet note. Be careful, it should be too sweet, so adjust the sugar accordingly. Once the fishes are cooked, and gravy thickens, switch off the heat. Add a spoonful of ghee and keep covered for 10 more minutes to let the ghee infused into the gravy.
Serve hot with plain rice. For original recipe, please visit Silence Sings and let her know your feedback as well.
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