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Saturday, 11 October 2014

Masala Bhetki/Sea bass/Barramundi

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…





Masala Bhetki





Masala Bhetki





Masala Bhetki




Masala Bhetki




Masala Bhetki




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



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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