|
|
Ingredients
|
Fish |
Bhetki or
Red Snapper fish |
600
g |
Thick
fillet cut into 8-10 cubes |
|
|
|
|
|
|
Veg |
Onion |
1 medium |
Cut into
small square pieces |
| |
Ginger |
1.5 inch |
julienne (tiny square pieces) |
| |
Garlic |
4 cloves |
cut into small bits |
| |
Tomatoes |
1 large |
De-seeded and cut in small square pieces |
|
|
Green
chillis |
3 |
De-seeded
and chopped |
| |
Capsicum |
100 g |
De-seeded and cut in small strips |
| |
Red bell pepper |
100 g |
De-seeded and cut in small strips |
| |
Green peas |
60 g |
Fresh or frozen |
|
|
Coriander
leaves/ Cilantro |
To
garnish |
Chopped |
|
|
|
Spices |
Black pepper |
1 tsp |
freshly ground |
|
|
Salt |
to taste |
|
|
|
|
|
|
|
Oil |
Butter |
100 g |
|
| |
Cheese |
50 g |
Grated |
| |
Light cream |
30 g |
|
|
Cooking procedure
Marinate
-
Rub fish with a pinch of turmeric and
salt and wash gently. Drain water.
-
In a bowl, mix fish with all the
ingredients except the butter and cheese.
-
Keep aside for 15 minutes.
-
Bake the fish using one of the two methods
below:
-
In a large pan, pour water, and place the
fish bowl on a trivet. Add dollops of butter on top of the fish mixture,
sprinkle with cheese. Cover the entire pan with a lid. Cook for 15
minutes. Test whether the fish is cooked with a fork (till tender).
Remove the bowl and garnish with coriander.
-
To the bowl from Step 3 above, add dollops
of butter on top of the fish, add the grated cheese. Microwave on medium
for 10 minutes. Check whether the fish is cooked with a fork. Remove the
bowl and garnish with chopped coriander.
Serving
|