bengali bhetki fish recipes
Bong Connection Fish Recipe Seafood

Shorshe posto Bhetki-A flaky boneless fish cooked in mustard and poppy seeds sauce

Bhetki or Vetki  is a catadromous  fish ,a fish or machh called in bengali which migrates from river to sea for breeding.When caught from the rivers in Bengal this fish is very popular in flavor for Bengali cuisines.When the same fish  is caught from sea,it loses its flavors which are required to cook it the authentic Bong way.All restaurants in Kolkata and other parts of Bengal rely on this fish for preparing fries,cutlets and delicious curries.

bengali bhetki fish recipes

vetki fish or machh recipe

I love this fish or machh cooked in a traditional mustard curry with poppy seeds paste(called Posto in Bengali).Posto adds a creamy and nutty flavour to the spicy mustard sauce and you are sure get a good afternoon nap after having this curry due to the poppy seeds paste.In kolkata ,we can buy small Bhetki fishes and cook them.The meat is almost boneless with only one central  spine.For preparing boneless  fillets though we need a large fish.

 bengali bhetki fish recipes
Bhetki shorshe

bengali bhetki fish recipes

Shorshe Posto Bhetki

Baramundi ,popularly known as "Bhetki" is cooked with mustard and poppy seeds paste in a creamy curry 

Course Main Course
Cuisine Bengali, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author indrani


  • 6 pieces Fish
  • 1 tbsp Black mustard seeds
  • 1 tbsp Yellow mustard seeds
  • 1 tbsp poppy seeds
  • 3 green chillies
  • salt to taste
  • pinch turmeric
  • 1/2 tsp nigella seeds
  • 1/4 cup Mustard oil


  1. Marinate the fish pieces with salt and turmeric powder.

  2. Make a smooth paste of mustard seeds,salt,poppy seeds and green chillies

  3. Heat mustard oil in the pan till it smokes

  4. Fry the fish pieces Lightly on both sides

  5. Discard the oil used for frying the fish and Heat a tbsp of fresh mustard oil in a pan.

  6. Fry the nigella seeds

  7. Dilute the mustard paste with water and turmeric powder and add to the pan

  8. Allow it to thicken

  9. Add the fish pieces and cover cook till tender 

  10. Garnish with coriander leaves

Recipe Notes



bhetki posto shorshe
bhetki posto shorshe





Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.


  1. Wow that was strange. I just wrote an extremely long comment but after I clicked submit my comment didn’t
    appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say superb blog!

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