Friday, 19 August 2016

SEABASS / BARRAMUNDI / BHETKI DRY CURRY



This  fish loving Bong has not blogged on a fish dish for quite sometime. As said before, we do not get the fish varieties we grew up eating at this place. To be precise, we do get them all but frozen. Hence, I do not find any reason to compromise on taste or health. This is a place where a variety of fish are available, even after few years of stay, I failed to adapt to their taste. To change with time, place, environment is a necessity and I am poor at that. Perhaps, I am unfit for the world itself. Ability of acceptance is a quality if one has it, I have no regrets either for not having it.

In our childhood, we lived in a locality which had one of the biggest fish and vegetable market. I remember mom at times prepared fish curry with the freshest varieties using minimal spices and oil. It tasted heavenly. I so much miss that. Of the few fish variety of our choice we get here, Seabass / Barramundi / Bhetki is one. Though a dear friend says Seabass and Bhetki fall under the same category but are not same. Since we get them quite fresh here, I often buy and cook them in different ways. The recipe of Seabass I am going to share today is a no fancy one, yet it is an aromatic and tasty fish curry. Let us prepare this Seabass / Barramundi / Bhetki Dry Curry together.

INGREDIENTS :
Seabass : 6-8 pieces
Onion Paste : 2tbsp
Ginger Paste : 1tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Nigella Seed [kalonji] : 1/4tsp [alternatively cumin seed]
Lemon Juice : 2tbsp
Salt : As required
Coriander Leaves : 1tbsp chopped to garnish [optional]
Oil : 4-5 tbsp

METHOD :
Wash the fish pieces thoroughly, marinate with the lemon juice. Keep aside for 1/2 an hour.

Now through away the marinade. Apply little salt and turmeric to the fish pieces and rub well. Keep for 15 minutes before frying.

Heat oil in a wok. Fry the fish pieces in batches till light brown on both sides. Transfer to tissue papers to get rid of any excess oil.

Temper same oil with nigella seeds. Add the onion paste and fry till brown. Add the ginger paste and fry for 2 minutes.

Add salt, remaining turmeric, red chilli powder, cumin powder. Stir well for 1/2 a minute.

Add a medium cup of water to the wok and stir. As the gravy comes to boil, add the fried fish pieces.
Let cook for 3-4 minutes. Switch off gas as the gravy thickens.

Transfer to a serving bowl and garnish with chopped coriander leaves.

Enjoy with piping hot steamed rice !!




8 comments :

  1. Inviting. Always a must in my house, fish is always the fav of my hub and do I have a choice but cook for him. I like the fact fish is fried before going into the curry. Nice one.

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    Replies
    1. Thanks Navaneetham.... among us most of the time fish is fried before going to curry.....

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