CHEESY FISH

Many of us must have tasted the beckti batter fry. Of course it's yummy but those who are bored with that same taste, here is some innovation for them. Though this recipe needs little bit of preparation with a long list of ingredients but it's really worth.

INGREDIENTS

Bhetki (Beckti) fish-4 fillets 

Garlic paste-1 tbsp

Chopped green chilli-3 pcs

Ajwain powder (Carom seeds)-1tsp

Chaat masala-1/2tsp

Red chilli powder-1tsp

Turmeric powder-1/2tsp

Chopped garlic-1tbsp

Salt-1tsp

Sugar-1/2 tsp

Fresh cream-1tbsp

Cashew paste-1tbsp

Coriander leaves-1 bunch

Lime juice-1/2 lemon

Egg-1 no.

Refined flour-6tbsp

Cornflour-3tbsp

Refined oil-as per requirment

Grated paneer (Cottage cheese)-10gms

Grated Cheese-10gms

Tomato puree-1cup of blanched tomatoes     

METHODS 

Marinade: Marinate fish fillet with lemon juice, roasted carom seeds powder, ginger-garlic paste, and salt. Keep aside for 2 hrs.

Stuffing: Make a stuffing with grated cheese, grated paneer, chaat masala, salt, chopped green chilli and coriander leaf. Put this stuffing inside the marinated fish fillet and roll it out.

Batter: Make a smooth with egg, flour, pepper powder, salt, little refined oil, carom seeds powder and little water. Dip the stuffed bhetki fillet into this batter and deep fry in refined oil.  

Sauce: Heat oil in a non-stick pan, saute chopped green chilli and chopped garlic; add a little ginger paste as well. Keep stirring. Put the left over marinade also. Add red chilli powder, tomato puree and kasuri meethi. Pour little water so that the spices do not stick to the bottom of the pan. Add some more water and the cashew paste, and blend well. Add the seasonings, according to the taste. Cook the sauce, until it reaches the right consistency. Garnish with fresh cream, grated cheese and chopped coriander leaves. To serve, arrange the fish pieces in a platter and pour the prepared sauce over the fish. Serve with boiled or jeera (cumin) rice.