Bhetki Do Pyaaza (Bhetki fish with spicy onions)

Bhetki Do Pyaaza Recipe

Recipe Category
Non Veg, lunch
Easy to make at home
Medium
Ingredients Availability
Find out Bhetki fish
Time to Prepare
30 min
This preparation Serves
3-4 person


When I think about Bengal and myself, I feel proud. Because I am in a place where I can eat the most tastiest fish on earth so frequently, that no one in other place can. That’s true, as I can still remember those days of Hyderabad where I eat bhetki fish or hilsha fish may be 3-4 times in 3 year. But now I can eat whenever I want. Just sharing one thought I am feeling while writing.


I am going to post another bhetki fish recipe, which is really tempting and came from my experiments. You can also check other bhetki fish recipes I have posted earlier here.

What do you need to make Bhetki Do Pyaaza

250 gm Bhetki fish cut into cube shape
1 big onions sliced
1 big onion sliced in cubes
1 Tomato cut in small pieces
1 tbsp ginger garlic paste
1/2 tbsp jeera powder
1 tbsp dhania seeds
1 tbsp Mustard seeds
1 dry Red chilli
1/2 tbsp Turmeric powder
1/2 tbsp sabji masala/some other mix masala available at market
Salt to taste
A little sugar
2 tbsp Mustard oil

How to make Bhetki Do Pyaaza

Wash the fish pieces properly.
Marinate them with salt, turmeric powder & little mustard oil.
Keep them refrigerate for 30 min.
Now in a pan heat oil and fry the fish pieces.
Remove the fiesh pieces and add more oil.
When oil is hot, add dhania,dry chili & masturd seeds.
When they star spurkling add the sliced onions.
Add green chilis as well.
Add salt & turmeric powder and stir them.
When the onions look like cooked and brown, we will add the onion cubes.
Onion cubes need to saute for a few min. They will give the dish a onion texture.
Now add all the spices and stir well.
Finally add the fish pieces and mix them all.
Add little water and cover the pan.
After 4-5 min of cooking, fish do pyaaza is ready.
Serve hot with steamed rice.

You might also like to read few more recipes

3 Comments

  1. Jay

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