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    bhetki fish
    Bengali cuisine
    Gondhoraj lemon
    Intermediate
    For 2 people

    Bengali Bhetki Simmered in Zesty Gondhoraj Lemon Gravy


    Bhetki Gondhoraj Jhol is a light, aromatic fish curry that captures the essence of Bengali cuisine. Tender Bhetki fillets are simmered in the distinctive citrusy aroma of Gondhoraj lemons. The warmth of ginger and garlic elevates this delicate curry. Served with steamed rice, Bhetki Gondhoraj Jhol makes for a refreshing and satiating meal.

    Ingredients

    • Sunrise Machher Jhol Masala

      2 tsp

    • Bhetki Fish

      4 pieces

    • Gondhoraj Lemon Juice

      1/2 tsp

    • Gondhoraj Lemon Leaves

      2-3

    • Ginger-Garlic Paste

      2 tsp

    • Sunrise Turmeric Powder

      for marination + 2 tsp (for cooking)

    • Onion (finely chopped)

      2 tbsp

    • Sunrise Mustard Oil

      for deep frying + as preferred (for cooking)

    • Bay Leaves

      2-3

    • Tomato (diced)

      1 large

    • Whole Cumin

      1 tsp

    • Water

      as required

    • Salt

      to taste

    Sunrise tip: Adding Gondhoraj leaves to the curry not only lends a deeper lemon flavour but also prevents the fish from breaking apart as it cooks.

     

    Steps

    Step 1: Marinate the Fish

    Time: 10 minutes

    Rinse the Bhetki pieces and pat them dry. In a bowl, mix together Sunrise Turmeric powder and salt.

    Rub this mixture all over the fish pieces and set aside to marinate for 10 minutes.

     

    Step 2: Fry the Fish

    Time: 10 minutes

    Heat Sunrise Mustard Oil in a kadai or wok. Once it starts smoking lightly, reduce the heat to medium and shallow fry the marinated Bhetki pieces until they turn light golden.

    Remove with a slotted spoon and set aside.

     

    Step 3: Prepare the Gravy Base

    Time: 10 minutes

    In the same oil, add whole cumin, bay leaves and let them sizzle for a few seconds. Add finely chopped onions and sauté until they turn translucent.

    Add garlic-ginger paste, Sunrise Turmeric salt, Sunrise Machher Jhol Masala, water and sauté for a minute until the raw smell disappears.

    Now add the remaining 1/2 tsp turmeric powder, coriander powder, sugar and salt. Mix well and cook for a minute.

     

    Step 4: Add the Fish

    Time: 10 minutes

    Gently slide in the fried Bhetki pieces. Spoon some gravy over the fish and let it cook for 5 minutes.

     

    Step 5: Add Deiced Tomatoes and Gondhoraj

    Time: 5 minutes

    Gradually stir in the diced tomatoes. Roughly tear the Gondhoraj leaves and add them to the gravy along with Gondhoraj lemon juice.

    Let the curry come to a gentle simmer.

     

    Step 6: Garnish and Serve

    Time: 5 minutes

    Remove the pan from heat. Garnish with fresh Gondhoraj leaves and slit green chillies.

    Serve Bhetki Gondhoraj Jhol hot with steamed rice. Savour the delicate flavours and enjoy this soulful Bengali fish curry!

     

    Goes Best With

    • Side Dish: Steamed rice, Begun bhaja (fried eggplant slices)

    • Accompaniment: Tomato and cucumber salad, Papad