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Bhetki Macher Ghanto/ Barramundi  Fish with Vegetables
Bhetki Macher Ghanto/ Barramundi  Fish with Vegetables

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We hope you got insight from reading it, now let’s go back to bhetki macher ghanto/ barramundi  fish with vegetables recipe. You can have bhetki macher ghanto/ barramundi  fish with vegetables using 15 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Bhetki Macher Ghanto/ Barramundi  Fish with Vegetables:
  1. Provide 500 gm Bhetki/ Barramundi
  2. You need 1 Cauliflower
  3. Use 2 potatoes
  4. You need 1 Radish
  5. Provide 1 Tomato
  6. Use 1 Onions
  7. Provide 2" Ginger
  8. Prepare 8-10 Garlic
  9. Provide 3-4 Green chillies(optional)
  10. Provide Chilli Powder according to taste
  11. Provide 2-3 tsp Sugar
  12. Get 1-1 each Garammasala-Cinnamon +clove+green cardamom, Broiled Cumin powder- 1 and 1/2 tsp, Salt, Ghee-1/2 Tbsp, Mustard Oil
  13. Get Any other vegetable oil can be used
  14. Take 1 tsp Turmeric Powder
  15. You need 2 Bay leaf
Steps to make Bhetki Macher Ghanto/ Barramundi  Fish with Vegetables:
  1. Cut the fish into pieces. Wash, pat dry and apply a little salt. Keep aside. Dice the vegetables into small pieces. Keep them separately.
  2. Make paste with onion, ginger and garlic separately. Chop the tomato. Now heat 1 tbsp Mustard oil or any other vegetable oil and shallow fry the fish pieces. In another vessel deep fry the vegetables one after another. Fry them until light golden in colour.
  3. Keep them aside. Debone the fish. Keep aside.Heat 3/4 tbsp oil. Throw in the bay leaves. Next add onion paste, fry for 3/4 min. Sprinkle little water and keep frying. Then add garlic paste- fry for another 3/4 min sprinkling water followed by ginger paste. Then add chopped tomato and salt. Keep frying. After the tomato gets mushy add turmeric; chilli powder. Mix well.
  4. Add whole green chillies and sugar. You will see the oil leaving sides. Now add the fish and the fried vegetables. Mix well, cover and cook on a slow heat for 6/7 minutes for the spices to get incorporated.
  5. Broil the cumin seeds and make a coarse powder. Coarsely grind the garammasala. Take a small pan heat the ghee/ clarified butter and add the garammasala.
  6. Pour the ghee over the curry. Sprinkle the broiled cumin powder. Cover it and set aside for 5 min. Serve with Roti/ paratha. Hope you enjoy it.

Generally we Bengalis make paturi using Ilish (hilsa fish), Bhetki (Barramundi fish) and chingri (prawn). This is a delicious recipe with the. My husband and I have fallen in love with Barramundi. It is a flaky whitefish that has an amazing texture and taste. I am NOT a fan of fish so this says a lot.

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