On our 5th marriage anniversary, we pampered ourselves with the fusion dishes of the contemporary restaurant Bohemian. There the hubby was clean bowled by this super tasty and creamy dish. This one is even served in Oh! Calcutta as their special delicacy. So tried my hands on it and the result was no less than awesome :P :P.
Ingredients:
1. Betki Fillets - around 10 to 12 fillets, small/ medium sized, cleaned
2. Onion - 1 medium sized
3. Ginger- 1 inch piece
4. Turmeric Powder - 1/4 tsp (optional; no need to use if you want your gravy to be white)
5. Cumin Powder - 1/4 tsp1.
6. Coriander Powder - 1/4 tsp
7. Thick Coconut Milk - 1 to 1.5 Cup
8. Cashew Nut Paste - 2 to 3 tbsp
9. Gandhoraj Lebu/ Aromatic Lime - 1
10. Gandhoraj Leaves - 4 or 5
11. Slitted Green Chilies - 4 to 5
12. Black Pepper Powder - 1 to 2 tsp
13. Salt to taste
14. Any white oil
Method:
1. Heat oil in a non-stick pan.
2. Add onion- ginger paste and fry till colour changes to golden brown.
3. Add turmeric, cumin and coriander powders and stir fry for few more minutes.
4. Add the betki fillets and fry along with the spices.
5. Once the fillets are lightly fried, add coconut milk and cashew paste and mix well.
6. Add warm water to get your desired level of gravy consistency.
7. Add salt, green chilies and black pepper powder and mix well.
8. Add chopped lemon leaves and cook on low flame. Cook till the fish is tender and the gravy thicker.
9. Remove from heat, add lemon juice and garnish with the remaining leaves and chilies before serving hot with steamed rice.
PS: For that heart-melting aroma of Gandhoraj Lebu, add a little lime zest with the dish. However, be careful to add only the green outer peel as the inner layers gradually give a bitter taste.
Happy Cooking :) :)
No comments:
Post a Comment