We get this small and fresh baby bhetki during this time of the year and they tastes awesome when cooked with minimum spices and minimum hassle. This one is quite a regular at my kitchen, I learnt the tricks from my mother in law though she usually cooked the dish with prawns, but I found that It tastes great with baby bhetki too. This is how a recipe evolves from generation to generation, is not it ?
You can have it with hot rice but I have served it with a big serving of salad and a bowl of soup during winter and a fabulous dinner is sorted.
- Baby bhetki – 2, descaled, cleaned and marked with knife
- Onion – 2 large, chopped
- Green chilli – 4-5, slitted
- Tomato – 1, chopped
- Salt, turmeric
- Mustard oil
Marinate the fish with salt and turmeric and keep aside for 15 minutes.
Heat mustard oil in a flat pan. When it is hot, fry the fishes lightly till golden from both the sides.remove from pan and keep aside.
In thr same pan, add some more oil, if required. Then add the chopped onion and slitted green chilli and fry a little. Add a pinch of salt during frying.
Add a pinch of turmeric and fry the onions over low heat for 3 more minutes or once the onions start changing colors.
Add chopped tomatoes and fry till tomato is mashed.
Now add the fried fish onto the bed of onions and keep covered for 2 minutes over low heat.
Carefully flip the fishes upside down and keep covered again over low heat.
Keep flipping the fish once in a while till the fishes are cooked through and oil starts coming out of the onions.
Remove from heat and serve the fish along with fried onion, fried green chilli and the oil that has come out during cooking.