Masala Bhetki
This is another brilliant fish recipe that I found in a
cookbook. Immediately picked it up and gave it a try. Bhetki/ Sea bass/
Barramundi is a fish more frequently used for fries, not a favorite with
curries as it is too soft and often ends up in a mess if not handled
delicately. But there was something in the recipe that was hard to resist
trying for a born fish lover like me. And that’s what it exactly turned out to
be… an out and out superb dish with a fabulous texture, aroma and an astounding
taste….this is a must try folks…here’s the recipe…
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| Masala Bhetki |
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| Masala Bhetki |
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| Masala Bhetki |
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| Masala Bhetki |
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| Masala Bhetki |
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| Masala Bhetki |
Recipe:
Ingredients:
- 500
gms Bhetki/Seabass/Barramundi
- 2
onions pasted
- 1 tsp
ginger paste
- 11/2
tsp garlic paste
- 2 tsp
green chilli paste
- 1 big
red tomato
- 2
tblspoons posto/khuskhus/poppy seeds
- 1 tsp
lemon juice
- 1 tsp
paanch phoron/five spices (black mustard seeds, cumin seeds/wild celery
seeds, fenugreek seeds, nigella seeds, fennel seeds)
- 2 tsp
turmeric powder
- 1 tsp
kashmiri red chilli powder
- 1 tsp
cumin powder
- 2
tblspns kasuri methi
- Salt n
sugar to taste
- White
oil as per requirement
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| Masala Bhetki |
Procedure:
Marinate the washed fish pieces with lemon juice, turmeric, onion,
ginger garlic and green chilli paste for 15 minutes. Soak poppy seeds in a
little water for half an hour and add chopped tomatoes to it and make a fine a
paste in a blender. Heat oil in a skillet and take out the fish pieces from the
marination and fry well very carefully on both sides, do not haste or you’ll
break the pieces. Take out and keep aside. Now in the same oil splutter paanch
phoron and add the rest of the marinade. Saute well. Add the tomato and poppy
seeds paste. Add the powdered masalas, salt and sugar (optional). Fry well till
the oil separates. Add half cup of warm
water, bring to a boil, add the kasuri methi and the fish pieces. Let them
simmer in the gravy for about 2-3 minutes covered. Turn off the flame, give
some standing time for the flavours to blend nicely with the fish and serve
with plain steamed rice. It will be a meal to remember…. J
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