Bhetki Dum Fish (Bong style)

Name: Bhetki Dum Fish (Bong style)
Cuisine: Indian
Ingredients: 2-3 pieces Betki fish fillet; salt to taste; 1/2 tsp. pepper powder; 1 tsp. ginger-garlic paste; 1 tsp. lime juice; 1 tbsp. roasted gram flour; 1 tbsp. water; 2-3 tbsp. oil; 1 tbsp. chopped coriander leaves, 1 tsp. fresh grated coconut and few strands of saffron to garnish; 1/2 cup yoghurt; salt to taste; 1 tsp. coriander powder; 1/2 tsp. cumin powder; 1/2 tsp. fennel powder; 1/2 tsp. garam masala powder; 2 tbsp. cashew nut paste; 2 tbsp. fresh grated coconut; 1 tsp. ghee; pinch saffron soaked in 3/4 cup water; 2-3 green chilies

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ES - This is my version of Bong style Dum fish where I used some Bhetki pieces. You can make use of any fish of your choice. Very easy, simple and at the same time very delicious, this dish does not need too much of preparation. The whole process of cooking is in a dum style and it can be relished with either hot steamed rice, pulao or plain Biryani.

Bethica Das @kitchen_flavours

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Ingredients

Marination-
2-3 piecesBetki fish fillet
salt to taste
1/2 tsp.pepper powder
1 tsp.ginger-garlic paste
1 tsp.lime juice
1 tbsp.roasted gram flour
1 tbsp.water
2-3 tbsp.oil
1 tbsp.chopped coriander leaves, 1 tsp. fresh grated coconut and few strands of saffron to garnish
Gravy-
1/2 cupyoghurt
salt to taste
1 tsp.coriander powder
1/2 tsp.cumin powder
1/2 tsp.fennel powder
1/2 tsp.garam masala powder
2 tbsp.cashew nut paste
2 tbsp.fresh grated coconut
1 tsp.ghee
pinchsaffron soaked in 3/4 cup water
2-3green chilies

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Steps

1

Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour, lime juice and some water for 10 minutes.
2

Heat oil & shallow fry the marinated fish till light golden colour on
both sides. Drain and keep aside.
3

In a bowl, mix together all the ingredients for the gravy.
4

Transfer into the pan in which the fish was fried. Place the fried fish & spoon the gravy over the fish. Place the green chilies over the fish.
5

Cover with a foil and put a lid over it. Cook on a low flame for 8-10 minutes.
6

Garnish with chopped coriander leaves, fresh grated coconut & saffron.