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Рецепт Bhetki Jhaal Deya
by Global Cookbook

Bhetki Jhaal Deya
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Ингредиенты

  • 8 x Bhetki/beckti fillets, (900 g) Oil for shallow frying
  • 3 Tbsp. Lemon juice, (45 ml)
  • 1/2 tsp Turmeric pwdr, (2 g) Salt to taste
  • 1 lt Fish stock
  • 1/2 tsp Cumin seeds, (2 g)
  • 1/2 tsp Fennel seeds, (2 g)
  • 1/4 tsp Fenugreek seeds, (1 g)
  • 1/4 tsp Yellow mustard seeds, (1 g)
  • 1/4 tsp Kalonji seeds, (1 g)
  • 6 Tbsp. Mustard oil, (90 ml)
  • 1/4 tsp Kalonji seeds, (1 g)
  • 4 whl red chillies
  • 2 x Bay leaves
  • 4 Tbsp. Mustard seed paste, (60 ml)
  • 3 x Onions, grated (150 g)
  • 4 tsp Ginger paste, (20 g)
  • 1 Tbsp. Coriander pwdr, (15 g)
  • 1 tsp Cumin pwdr, (5 g)
  • 1 tsp Kashmiri deghi mirch, (5 g)
  • 1 tsp Turmeric pwdr, (5 g)
  • 4 x Green chillies, halves and deseeded Salt to taste

Инструкции

  1. To prepare the fish stock: PUT all the ingredients in a large pot and bring to a boil. Lower the heat and simmer till reduced to half its quantity. Remove from heat. Pass through a fine mesh soup strainer and keep aside.
  2. Mix all the ingredients for the marination in a bowl and proportionately rub the fish fillets with this marinade and reserve for at least 20 min. Heat oil in a frying pan and shallow fry the marinated fillets over medium heat till golden brown. Remove to an absorbent paper to drain the excess oil.
  3. Heat mustard oil to a smoking point in a flat pan (or possibly kadai or possibly wok).
  4. Remove from heat and cold. Reheat the oil and add in kalonji seeds, whole red chillies and bay leaves. Stir till the chillies become bright red (not brown or possibly black), add in the mustard paste and stir-fry till the oil floats on top. Add in the onions and saute/fry till translucent/soft and glossy. Add in ginger paste and stir-fry till the onions are golden brown (not golden). Dissolve coriander pwdr, cumin pwdr, deghi mirch pwdr and turmeric pwdr in 1/4 c. water and add in to the pan. Stir-fry till almost dry.
  5. Arrange the fish in a single layer, place the green chillies on top, pour the warm fish stock over. Bring to a boil. Lower the heat and simmer, gradually pouring the stock over the fillets, till cooked for about six min. Remove and carefully adjust the seasoning
  6. NOTES : Fish in mustard flavoured curry