Fulkopi Bhetki (Barramundi Fish Curry with Cauliflower )


‘Bhetki Mach’ or ‘Bekti Fish’ (Barramundi Fish) is one of my favourite for many reasons.  Apart from it’s melt in your mouth texture and a unique flavor, the fact it cooks so quick. And can be cooked in variations. My Mom is an excellent cook and most of the recipes I share are learned from her. Today I made the fish exactly the way my mother does. My mother used to make it during the winter with fresh cauliflowers of the season. It is fish curry with potato and cauliflower. The fried cauliflower adds extra flavor and taste to the dish.  Just sprinkle some freshly chopped coriander and you are done for the meal.

Ingredients to serve 3-4

  • Bhetki Mach or Barramundi Fish – 6-8 pieces
  • Potato (cut into large cubes) – 4 pieces
  • Cauliflower (cut into large florets) – 8 pieces
  • Onion Paste – 4 Tbsp
  • Garlic Paste – 1 tsp
  • Ginger paste – 2 tsp
  • Tomato (chopped) – 1 small
  • Green Chilli – 2
  • Bay Leaf – 1-2
  • Cumin Seeds – ½ tsp
  • Cinnamon – 1” stick
  • Green Cardamom – 2
  • Cloves – 2
  • Turmeric Powder – 2 tsp
  • Red Chilli Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Salt to taste
  • Sugar – ¼ tsp
  • Ghee – 2 tsp
  • Mustard Oil – ¼ cup
  • Chopped Coriander – A handful


  1. Clean and wash the fish. Smear salt and turmeric powder to the fishand keep it for 15-20 minutes.
  2. In a pan or kadai, heat oil. I used mustard oilto cook the dish, as it adds a nice flavor and color to the dish and also all Bengali dishes are cooked in mustard oil. You can use any other oil to cook this dish.
  3. When the oil is hotfry the fish pieces to nice golden color, keep aside. In the same oil fry the potato and cauliflower to golden brown, keep aside.
  4. In the same pan, add some more oil if needed, when the oil is hot add bay leaves, whole garam masala, cumin seeds. Cook till they splutter and then add the onion paste and cook till it takes nice red-brown color.
  5. Add ginger paste and garlic paste, cook for 2-3 min. Add chopped tomatoes. Sprinkle salt and cover the pan and cook till the tomatoes are done.
  6. Add turmeric powder, red chili powder, cumin powder, coriander powder and cook till oil separates. Add sugar and ghee, mix well.
  7. Add hot water and let it boil. Amount of water depends on the amount of gravy you want to be on the dish. As the water boils add the fried potatoes and cauliflowers. Cover and cook for 5-6 min.
  8. Next add the fried fish pieces. Cook for 3-4 minutes more. Check the seasoning and adjust accordingly.
  9. Add garam masala powder and chopped coriander. Serve hot with steamed rice.

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