(BEKTI WITH FRAGRANT LIME ON BREAD SQUARES)
There’s lemon, there’s lime, and then there’s gondhoraj—also known as the king of aromas. The versatile bhetki absorbs the flavours of the gondhoraj and gives it a superb texture, making it a delectable mouthful.
Preparation time: 45 minutes
Serves: 10 pieces
10 bhetki fillets, cut into 1.5-inch-squares each (approximately 150 gm)
5 slices of bread
Sugar to taste
Salt to taste
For the first marinade:
¼ tsp ginger paste
¼ tsp green chilli paste
2 tbsp lemon juice
¼ tsp garlic paste
¼ tsp salt
For the second marinade:
100 gm curd
½ tsp ginger paste
½ tsp green chilli paste
2 gondhoraj limes
1 tsp gondhoraj lime rind
5 ml refined oil
1. |
Grate one gondhoraj lime finely, enough for 1 tsp. Cut the rest of the lime and squeeze the juice. Set aside. |
2. |
Wash and clean the fish. Drain the water. |
3. |
In a bowl, mix all the ingredients of the first marinade, and add the fish. Set aside for 30 minutes. |
4. |
In another bowl, mix all the ingredients of the second marinade. |
5. |
Take the fish pieces from the first marinade, squeeze out the extra juices gently, and dip it in the second marinade. |
6. |
On a plate, place the marinated fish and cover the plate with a banana leaf. |
7. |
Steam for 8 to 10 minutes. |
8. |
Remove the crust from each bread slice. Cut the bread into 10 pieces of 1.5-inch squares. |
9. |
Place one piece of fish on each of the bread squares. |
10. |
Arrange on a platter, and garnish with grated gondhoraj rind, and serve. |