Recipe - Bhetki Jhaal Deya

8 Bhetki/beckti fillets; (900
g)
Oil for shallow frying

FOR THE MARINATION
3 tablespoon Lemon juice; (45 ml)
One half teaspoon Turmeric powder; (2 g)
Salt to taste

FOR THE FISH STOCK
1 l Fish stock
One half teaspoon Cumin seeds; (2 g)
One half teaspoon Fennel seeds; (2 g)
One fourth teaspoon Fenugreek seeds; (1 g)
One fourth teaspoon Yellow mustard seeds; (1 g)
One fourth teaspoon Kalonji seeds; (1 g)

FOR THE GRAVY
6 tablespoon Mustard oil; (90 ml)
One fourth teaspoon Kalonji seeds; (1 g)
4 Whole red chillies
2 Bay leaves
4 tablespoon Mustard seed paste; (60 ml)
3 Onions; grated (150 g)
4 teaspoon Ginger paste; (20 g)
1 tablespoon Coriander powder; (15 g)
1 teaspoon Cumin powder; (5 g)
1 teaspoon Kashmiri deghi mirch; (5 g)
1 teaspoon Turmeric powder; (5 g)
4 Green chillies; halves and
deseeded
Salt to taste

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 marination 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 chillies and bay leaves. Stir until the chillies become
bright red (not brown or black), add the mustard paste and stirfry
until the oil floats on top. Add the onions and saute until
translucent and glossy. Add ginger paste and stirfry until the
onions are golden (not golden brown). Dissolve coriander powder,
cumin powder, deghi mirch powder and turmeric powder in One fourth cup water
and add to the pan. Stirfry until almost dry.

Arrange the fish in a single layer, place the green chillies 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

Converted by MC_Buster.

NOTES : Fish in mustard flavoured curry

Converted by MM_Buster v2.0l.