How to Make Delicious Steamed Bhetki (Barramundi fish) with Gondhoraj lebu

Steamed Bhetki (Barramundi fish) with Gondhoraj lebu. Make Gondhoraj Bhetki right at home. A delicious video recipe with flavour from aromatic Lime leaves infused by steaming. Fish can be white fish like Rohu, Bhetki. .curry) or bhetki paturi (Barramundi Fish cooked by wrapping in banana leaf), Gondhoraj gains full marks But this culinary love affair with Gondhoraj comes to an end once you step out of the borders of "We serve gondhoraj lebu complimentary and I've seen fathers watching over excitedly as their.

Followed by a…» Bhetki Bhapa or Bhapa Bhetki is a well known Bengali fish recipe. Bhetki mach or Barramundi are first marinated with mustard, mustard oil, Green chillies and coconut and then steamed. This mouth watering recipe made in just few minutes. You can have Steamed Bhetki (Barramundi fish) with Gondhoraj lebu using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Steamed Bhetki (Barramundi fish) with Gondhoraj lebu

1. Prepare As needed of bhetki fillets.
2. You need 1 tbsp of olive oil.
3. Prepare 1/2 cup of thick curd.
4. Prepare 1 of gondhoraj lime(kaffir lime).
5. You need As needed of leaves of gondhoraj lime.
6. Prepare 5 of . green chilli.
7. You need 1 of red. red chilli for garnish.
8. You need As needed of water.
9. It's 10 pieces of of. cashewnut.
10. Prepare 1/2 tbsp of melon seeds.
11. It's 2 tsp of milk powder.
12. Prepare As per taste of salt.
13. It's 1 tsp of teaspoon. fresh. black pepper powder.
14. It's As required of Jest of. lime.

Served Bhetki Bhapa with hot steaming rice. The barramundi or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia. The fish is known as pla kapong in Thai and as bhetki in Bengali.

Steamed Bhetki (Barramundi fish) with Gondhoraj lebu step by step

1. Cut fish and make fillets from the fish,take five to six fillets of fish for steaming,.
2. Wash and take a mixing bowl put fish pieces add gondhoraj lime juice,crushed ginger and finely chopped green chilli and one time crushed of lime jest from the upper portion of the lime (that is one portion one time crushed) and salt mix well,put all ingredients and keep rest for twenty minutes. (don't crushed the lime jest in same place for taking jest because it can give bitter taste)..
3. Next squeeze the fillets and keep it aside, make a paste of curd,blanched cashew nut and melon seeds and milk powder and prepare for final coating of the fillets,.
4. Put this paste to the fish fillets,add sprinkle of salt and lime juice (kaffir lime)to the fillets add leaf and lemon pieces of the gondhoraj lime to the fish fillets and give it a good mix,spread olive oil to the fish pieces. Rest for ten minutes,.
5. Now preparing for steaming :- take a wok put two cups of water to the wok,now cover it and give heat to the wok, when start boiling, remove the cover and put the steel bowl adding fish pieces,then cover it, put final cover to the wok keep boiling,.
6. It will continuing for fifteen minutes till done. then stop the heat..
7. Delicious steam fish is ready,serve with hot rice..

Calcutta's steamed bhetki fillets in a coconut-gondhoraj gravy is my personal favourite and the ordinary shikanjvi loses all its allure after a taste of that restaurant's version using the mellow gondhoraj. Banerjee's gondhoraj souffle has achieved near cult status among Kolkata's cognoscenti. Gondhoraj Chingri (Prawns in Cream and Gondhoraj Lebu). The intoxicating fragrance of gondhoraj lebu. Phulkopi die Bhetki Mach er Jhol tastes delicious with steamed rice.