Bhetki Dum Fish (Bong style)

 

                This is my version of Bong style Dum fish where I used some Bhetki pieces. You can make use of any fish of your choice. 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 hot 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 fillet
• salt to taste
• 1/2 tsp. pepper powder 
• 1 tsp. ginger-garlic paste
• 1 tsp. lime juice
• 1 tbsp. roasted gram flour
• 1 tbsp. water
• 2-3 tbsp. oil
• 1 tbsp. chopped coriander leaves, 1 tsp. fresh grated coconut and few strands of saffron to garnish.

Gravy-

• 1/2 cup yoghurt
• salt to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. fennel powder
• 1/2 tsp. garam masala powder
• 2 tbsp. cashew nut paste
• 2 tbsp. fresh grated coconut
• 1 tsp. ghee
• pinch of saffron soaked in 3/4 cup water
• 2-3 green chilies

          Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour, lime juice and some water for 10 minutes.

          Heat oil in a pan and shallow fry the marinated fish  till light golden colour on both sides. Drain and keep aside.

         In a bowl, mix together all the ingredients for the gravy and transfer into the pan in which the fish was fried.

          Place the fried fish and spoon the gravy over the fish. Place the green chilies over the fish. Cover with a foil and put a lid over it. 

          Cook on a low flame for 8-10 minutes. Garnish with chopped coriander leaves, fresh grated coconut and saffron.

          Relish with hot steamed rice, pulao or plain Biryani.

                         Marinate the fish with salt, pepper powder, ginger-garlic paste, roasted

                          gram flour, lime juice and some water for 10 minutes.

                        Heat oil & shallow fry the marinated fish till light golden colour on 

                        both sides. Drain and keep aside.

                             In a bowl, mix together all the ingredients for the gravy.

                                 Transfer into the pan in which the fish was fried.

                           Place the fried fish & spoon the gravy over the fish. Place the green 

                           chilies over the fish. 

                                 Cover with a foil and put a lid over it. 

                                   Cook on a low flame for 8-10 minutes. 

                     Garnish with chopped coriander leaves, fresh grated coconut & saffron.

                     Relish with hot steamed rice, pulao or plain Biryani.