This is my version of a Bengali Style Dum fish where I used some Bhetki pieces. You can make use of any of your choice of fish. Very easy, simple and at the same time very delicious, this preparation does not need too much of preparation. The whole process of cooking is in a dum style and it can be relished with either plain steamed rice, pulao or plain Biryani. Do check out the step by step pictorial recipe to prepare it.
Marination-
- 2-3 pieces of Betki fish
- salt to taste
- 1/2 tsp. pepper powder
- 1 tsp. ginger-garlic paste
- 1 tsp. lime juice
- 1 tbsp. roasted gram flour
Gravy-
- 1/2 cup yoghurt
- salt to taste
- 1/2 tsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. fennel powder
- 1/2 tsp. garam masala powder
- 2-3 tbsp. cashew powder
- 2 tbsp. fresh grated coconut
- 1 tsp. ghee
- pinch of saffron soaked in 1/2 cup water
- 1-2 fresh green / red chilies
- 2-3 tbsp. mustard oil
Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour and lime juice for 10 minutes.
Heat oil in a pan and shallow fry them till light golden colour on both sides. Drain and keep aside.
In a bowl, mix together all the ingredients for the gravy and transfer to the pan in which the fish was fried.
Place the fried fish and the chilies over it and spoon the gravy over the fish. Cover with a foil and put a lid over it.
Cook on a low flame for 8-10 minutes. Relish with plain steamed rice, pulao or plain Biryani.
Marinate fish with salt, pepper powder, ginger-garlic paste, roasted
gram flour & lime juice for 10 minutes.
Heat oil & shallow fry them till light golden colour on both
sides. Drain & keep aside.
In a bowl, mix together all ingredients for the gravy.
including ghee....
.....and saffron mixed with water.
Transfer to the pan in which the fish was fried. Place fried fish
& chilies over it & spoon gravy over the fish. 
Cover with a foil & put a lid over it.
Cook on a low flame for 8-10 minutes.
Relish with plain steamed rice, pulao or plain Biryani.
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