Bhetki macher malaikari

Debjani Chatterjee Alam’s Bhetki Macher Malaikari replaces the prawns of her Bengali malai-curry variation with barramundi. This selected version makes its coconut milk from a fresh coconut and combines it with plain curd, onion, tomato puree and spices.

A coconut is grated and squeezed for its first, thick milk. Water is mixed into the same grated coconut for a second, thinner extraction; both milks are kept for the curry. Fish chunks are marinated with salt, turmeric, red chilli powder and some mustard oil.

The fish is briefly fried on both sides in mustard oil and lifted out. Salt, turmeric, red chilli powder, ground cumin and sugar are mixed with the remaining fish marinade, while the same frying oil is tempered with cinnamon, cloves, green and black cardamom, dried red chillies and bay leaves.

Onion paste cooks first, followed by tomato puree, ginger and garlic pastes, then plain curd. The spice mixture is added, its container is rinsed with water into the pan, and the gravy cooks until oil starts separating.

Both coconut milks are strained into the gravy, followed by further water and broken, chopped green chillies. The fried fish returns for gentle cooking, then Bengali garam masala and ghee finish the curry; it stands briefly before serving with plain rice.