Doi Bhetki (Bengali Yogurt Marinated Fish)

What you’ll need

11 tools across 6 steps.

• kitchen towelEssentialstep 1
• mixing bowlEssentialsteps 2, 3
• WhiskEssentialstep 2
• cling filmEssentialstep 3
• clean surfaceEssentialstep 4
• kitchen stringEssentialstep 4
• oven (with grill function)Essentialstep 5
• baking trayEssentialstep 5
• scissorsEssentialstep 6
• steamer potstep 5
• steamer basketstep 5

Method

1. 1

   Prepare the Fish and Banana Leaves

   Rinse the Bhetki fish fillets (500 g Bhetki fish fillets) thoroughly and pat them completely dry with paper towels. This helps the marinade adhere better. If using, gently pass the banana leaves (2 large pieces Banana leaves) over an open flame for a few seconds until they become pliable. This prevents them from cracking when folded.

   Ensure the fish is very dry to prevent a watery marinade. Softening banana leaves is crucial for easy wrapping.

   Timer: 5 minkitchen towel
2. 2

   Prepare the Yogurt Marinade

   In a large mixing bowl, combine the plain yogurt (150 g Plain yogurt), ginger paste (15 g Ginger paste), garlic paste (10 g Garlic paste), green chilies (2 pieces Green chilies), turmeric powder (5 g Turmeric powder), cumin powder (5 g Cumin powder), coriander powder (5 g Coriander powder), salt (5 g Salt), and sugar (2 g Sugar). Add 15 ml of the mustard oil to the mixture. Whisk everything together until you have a smooth, well-combined marinade.

   Taste the marinade and adjust salt or chili to your preference. A little sugar helps balance the tanginess of the yogurt.

   Timer: 5 minmixing bowlWhisk
3. 3

   Marinate the Fish

   Add the prepared Bhetki fish fillets to the yogurt marinade. Gently coat each piece of fish thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 1-2 hours, to allow the flavors to penetrate the fish. For best results, you can marinate overnight.

   Do not over-marinate for more than 4 hours if using a very acidic yogurt, as it can start to 'cook' the fish. 1-2 hours is usually perfect.

   Marination: 30 minmixing bowlcling film
4. 4

   Assemble the Parcels

   Lay out two large pieces of banana leaf on a clean surface, overlapping them slightly to create a larger surface. Place one or two marinated fish fillets in the center of the leaves, along with a generous spoonful of the marinade. Drizzle 1-2 teaspoons of the remaining mustard oil over the fish. Carefully fold the banana leaves into a neat parcel, ensuring no marinade leaks out. Secure the parcel tightly with kitchen string.

   You can make individual parcels for each fish piece or one large parcel for all. Ensure the leaves are sealed well to trap the steam and flavors.

   Timer: 7 minclean surfacekitchen string
5. 5

   Steam or Bake the Fish

   Steaming Method:

   Place the banana leaf parcels in a steamer basket. Bring water to a boil in the steamer pot, then place the basket over it. Cover and steam for 15-20 minutes, or until the fish is cooked through and flakes easily.

   Baking Method:

   Preheat your oven to 180°C (350°F). Place the banana leaf parcels on a baking tray. Bake for 20-25 minutes, or until the fish is cooked through.

   Avoid overcooking the fish, as it can become dry. The banana leaves will turn a darker color when cooked.

   Cooking Fish: 20 minsteamer potsteamer basketoven (with grill function)baking tray
6. 6

   Serve Doi Bhetki

   Carefully remove the parcels from the steamer or oven. Snip the kitchen string and gently unwrap the banana leaves. The fragrant Doi Bhetki is now ready! Serve hot with steamed rice, pulao, or naan bread. Garnish with a slit green chili or a drizzle of fresh mustard oil if desired.

   Be careful when opening the parcels as hot steam will escape. The banana leaves are not meant to be eaten.

   Timer: 3 minscissors