Recipe for Bhetki Jhaal Deya 
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Yield:
4 servings
Ingredients:
Amount Ingredient
8 x Bhetki/beckti fillets, (900 g)
Oil for shallow frying
----------------- FOR THE MARINATION ----------------
3 tbl Lemon juice, (45 ml)
1/2 tsp Turmeric powder, (2 g)
Salt to taste
----------------- FOR THE FISH STOCK ----------------
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)
----------------- FOR THE GRAVY ----------------
6 tbl Mustard oil, (90 ml)
1/4 tsp Kalonji seeds, (1 g)
4 whl red chillies
2 x Bay leaves
4 tbl Mustard seed paste, (60 ml)
3 x Onions, grated (150 g)
4 tsp Ginger paste, (20 g)
1 tbl Coriander powder, (15 g)
1 tsp Cumin powder, (5 g)
1 tsp Kashmiri deghi mirch, (5 g)
1 tsp Turmeric powder, (5 g)
4 x Green chillies, halves and deseeded
Instructions:
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 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 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 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

NOTES : Fish in mustard flavoured curry

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