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Wednesday, October 12, 2016

Shorshe Bhapa Bhetki/Siakap- Steamed Siakap with mustard seeds paste and Shubho Bijoya

How time is slowly slipping away from our hands like sand, the more I try to hold it tightly, it starts slipping away harder. Well this is time for you, and it never stops for anyone, it moves because it has to move, for that is what it's purpose is.
Past couple of days were spent in euphoria. Well after moving here in KL, I thought maybe, I will miss Durga Ma ‘darshon’, but here, I am again put wrong. Bengalis are everywhere, even in Kuala Lumpur. So, there is Malaysia Bengali association as well. I went, I saw and I was conquered. I was conquered with the ageless beauty of Ma Durga, her divine face and her aura.


We have now some great memories of Durga Puja in KL. We did our ‘pushpanjali’, had bhog, and saw ‘Sandhi Puja’, heard ‘Dhaak’ and saw ‘Dhunuchi’ dance as well. All things which makes Durga Puja so beautiful and festive. And, we were mesmerised with the ambience. OH! And not to forget – tried food made by local Bengali ladies as well in ‘Anando Mela’.

And since yesterday was Bijoya Dashami, the culmination of 9 days Navaratri festival, specifically last 4-5 days. Here wishing everyone shubho Vijayadashami, shubho Bijoya.



I have a fish recipe post today, and no sweet recipe this time.Shorshe bhapa Bhetki/Siakap/Barramundi, and this remains one of our favourite ways of making bhapa Mach aka steamed fish. Here is how we made it

Shorshe bhapa Bhetki /Siakap – Steamed Siakap with mustard seed paste

Recipe requirements- serves 3 people

 1 whole bhetki/siakap –cleaned and gutted – cut into 3 pieces
2 garlic cloves
6-8 red bird eye chilies/Thai chilies
2-4 tbs of brown mustard seeds
 1 tbs of cumin seeds
 1 tsp of red pepper powder
½ tsp of turmeric powder
 For marinating fish
¾ tsp of turmeric powder
Salt as per taste
3-4 tbs of mustard oil
  1 tsp of Salt or as per taste


Method
Clean siakap/bhetki fish pieces well in water. Marinate them with turmeric powder and salt and keep aside for about half an hour.
Fry the fish pieces lightly, just to get rid of the raw smell.
Soak mustard seeds for 1-2 hrs in water. After that grind them to make a paste with salt, cumin seeds, garlic and 3-4 Thai red chillies. You can use any other chilies as well.
Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.
Add in mustard oil to the above spices mixture. Mix mustard paste with this spice mixture.
Prepare steel box which you will be using for steaming. Pour spice mixture with mustard paste and place fish pieces inside it.Cover it and put the box for steaming in a vessel filled with water. Steam cook it for 45-50 mints at medium flame.
Otherwise you can use electrical steamer. Steam cook the above for about 40-45 mints. I have used electrical steamer for the purpose. The timing can vary, please check your brand’s manual for fish cooking time.


Serve and enjoy with warm cooked rice.

Shubho Bijoya everyone.
Wish you all a very happy Dusehrah.

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