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Bhetki Jhaal Deya Recipe - Cooking Index

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Bhetki Jhaal Deya

Cuisine: Indian
Type: Fish
Serves: 4 people

Recipe Ingredients

8   Bhetki/beckti fillets (fish)
  Oil for shallow frying
  For The Marinade
3 tablespoons 45mlLemon juice
1/2 teaspoon 2.5mlTurmeric powder
  Salt to taste
  For The Fish Stock
1   Fish stock
1/2 teaspoon 2.5mlCumin seeds
1/2 teaspoon 2.5mlFennel seeds
1/4 teaspoon 1.3mlFenugreek seeds
1/4 teaspoon 1.3mlYellow mustard seeds
1/4 teaspoon 1.3mlKalonji seeds
  For The Gravy
6 tablespoons 90mlMustard oil
1/4 teaspoon 1.3mlKalonji seeds
4   Red chiles
2   Bay leaves
4 tablespoons 60mlMustard seed paste
3   Onions - grated
4 teaspoons 20mlGinger paste
1 tablespoon 15mlCoriander powder
1 teaspoon 5mlCumin powder
1 teaspoon 5mlKashmiri deghi mirch
1 teaspoon 5mlTurmeric powder
4   Green chiles - halves and deseeded
  Salt to taste

Recipe Instructions

To prepare the fish stock: PUT all the ingredients in a large pot and bring to a boil. Lower the heat and simmer until reduced to half its quantity. Remove from heat. Pass through a fine mesh soup strainer and keep aside.

Mix all the ingredients for the marinade in a bowl and evenly rub the fish fillets with this marinade and reserve for at least 20 minutes. Heat oil in a frying pan and shallow fry the marinated fillets over medium heat until golden. Remove to an absorbent paper to drain the excess oil.

Heat mustard oil to a smoking point in a flat pan (or kadai or wok). Remove from heat and cool. Reheat the oil and add kalonji seeds, whole red chiles and bay leaves. Stir until the chiles become bright red (not brown or black), add the mustard paste and stir-fry until the oil floats on top. Add the onions and saute until translucent and glossy. Add ginger paste and stir-fry until the onions are golden (not golden brown). Dissolve coriander powder, cumin powder, deghi mirch powder and turmeric powder in 1/4 cup water and add to the pan. Stir-fry until almost dry.

Arrange the fish in a single layer, place the green chiles on top, pour the hot fish stock over. Bring to a boil. Lower the heat and simmer, gradually pouring the stock over the fillets, until cooked for about six minutes. Remove and carefully adjust the seasoning.

Copyright (c) 1994 by Sheila Lukins


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