Bhetki - Pyajkoli'r jhol or Light Fish curry with Barramundi & Spring onion

Fish is highly symbolic in the traditions of Bengali wedlock . On the day of haldi , guests are often amused by the big rohu that comes as a part of the 'Tatto' ritual . Decked up beautifully, the fish is draped in a faux sari and is decorated perfectly with a shiny nose ring , shidoor (vermilion ) , paan pata ( betel leaf ) and turmeric . This gesture from the groom's family is a way of extending their best wishes to the bride , as she embarks upon her new phase in life . Fish symbolizes good luck and prosperity and every occasion , starting from the aiburobhat ( a pre- nuptial family feast arranged for the bride and groom ) to the bride's first welcome rituals in her new home - everything is celebrated with fish :)

Bhetki or Barramundi is one of the most celebrated variety of fish in Bengali cuisine - it has a firm and moist texture and is mostly bone free . This fish is prized for its sweet, buttery flavor and hence , needs very less effort to make into a good dish . While Bhetki is renowned for its impeccable taste as fish kabiraji or in the form of a glistening steamed paturi , making a light flavorful gravy, paired with seasonal veges of your choice , is also a winner dish . Today , I opted to make this light bhetki pyajkoli'r jhol ( Barramundi with seasonal spring onion ) and it shaped up very well , happy to share the recipe here :)

Things you will need :

• 05 - 06 pieces of bhetki or barramundi ( Bengali cut pieces )

• 01 medium onion , finely sliced

• 1 tomato , quartered

• 01 potato , quartered

• ½ inch stick of ginger , finely minced

• ½ tsp nigella seeds

• 02 tsp turmeric powder

• 02 tsp red chilli powder

• ½ tsp cumin powder

• A handful of fresh coriander leaves – finely chopped

• 02 cups of spring onions – cut in 01 inch long sticks

• 1/2 cup mustard oil

• 02 - 03 split green chillies

• 02 cups of water

• Salt to taste

Steps to Follow :

• Rub 01 tsp turmeric & salt over the pieces of fish and let them marinate for 10 min,

• Heat oil in a pan and lightly sear the fish in oil- Keep aside.

• In the same pan , heat the remaining oil & temper with nigella and split green chillies.

• As the seeds start to splutter , add in the onion and minced ginger and cook for 05 mins

• Next , add the tomatoes , spring onions , potato , turmeric , red chilli powder and cumin powder - cook for 2 minutes or until the raw flavor of the spices go away.

• Now , add 2 cups of water and adjust the seasoning .

• Once the gravy starts to boil , add the fish pieces to them.

• Cover and simmer for 15 -20 minutes on low heat ( Do not stir or you will risk breaking the fish pieces )

• Lastly , sprinkle chopped coriander leaves and serve with steamed rice.

Pro- tip : Ensure you fry one piece at a time as this fish is very delicate - you can lightly saute only . If you are ok with the sweet aroma of the fish , the frying can be avoided completely.