When it comes to cooking fish with oranges, koi is usually the first name that comes to mind. It’s a traditional winter favourite—but many people hesitate because of the bones. Why skip such a tempting dish in the cold season just for that? Simply switch the fish. Try the same recipe with soft, bone-free bhetki. The spices stay the same, only the fish changes. Let’s see how delicious it can be.
What you need
Bhetki fish: 4–5 pieces
Orange juice: 1/2 cup
Chopped onions: 1/2 cup
Ginger paste: 1 tsp
Garlic paste: 1/2 tsp
Green chillies: 2–3
Turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Sugar: 1/2 tsp
Mustard oil: 2 tbsp
Salt as needed
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How to cook
• Wash the bhetki pieces well, marinate with salt and turmeric, and keep aside.
• In a separate bowl, mix the chopped onions, ginger-garlic paste, powdered spices, salt, and sugar.
• Heat mustard oil in a pan and lightly fry the fish pieces—no need to fry them too much.
• Add a little extra oil if needed.
• Once the oil is hot, add the spice mixture. Keep stirring.
• When the spices start releasing oil, add a splash of water and gently place the fried fish pieces into the pan.
• As the gravy begins to thicken, pour in the orange juice. Adjust salt depending on whether the orange is sweet or tangy.
• The perfect balance of salt and sweetness is the heart of this dish.
• After turning off the heat, grate a little orange zest on top for a burst of aroma.
On a crisp winter afternoon, sit under the mellow sunlight and enjoy a warm plate of orange bhetki with steaming rice. It's comfort, freshness, and flavour—all in one.
