One of those mad hatter mornings with a daunting roster of to-dos.
And as it inevitably happens on such insanely crazy run-run-run mornings, by the time I catch a breath, the lace of morning mist has disappeared, the sun is shining in all its splendor and the ever-disciplined clock is alerting me it’s already past noon.
Back to my refuge of recipes that are ready in a jiffy.
This time its narkel bhetki, bhetki slices cooked in coconut milk perfumed with ginger. And yes, those sinful caramelized onions that accentuate the earthy sweetness of coconut milk.
No spices whatsoever. Just that inciting provocation from chillies you bite into once in a while.
Silly in its unassuming simplicity. Divine with that bowl of piping hot rice.
Enjoy !!!
Narkel Bhetki (Sea Bass in Coconut Milk)
Narkel bhetki, bhetki slices cooked in coconut milk perfumed with ginger and caramelized onions. No spices whatsoever. Barring those one-off wicked chilies.
Ingredients
- 7-8 bhetki cubes medium sized
- 3/4 cup coconut milk
- 2 onion finely chopped
- 3 tbsps onion juice
- 2 tsps ginger grated
- 4 - 5 green chillies slit
- 3 - 4 green chillies chopped
- 2.5 tbsps mustard oil
- 1/2 tsp ghee
- salt to taste
Instructions
- Marinate the fish with a little salt and the onion juice. Keep aside for 30 odd minutes.
- Heat 1.5 tbsp of oil in a frying pan, add the chopped onions and fry till golden brown. Keep aside.
- Add the remaining oil to the pan, add in the grated ginger and chopped green chillies, saute for 2-3 minutes.
- Slide in the marinated fish slices. Cook over a high flame for 2-3 minutes. Flip the fish over gently and cook for another 2 odd minutes.
- Turn the flame to low, pour in the coconut milk, stirring continuously. Now throw in the green chillies and sprinkle in the salt.
- Allow the curry to simmer for 5-7 minutes.
- Finish with the fried onions and a generous dollop of ghee. Serve hot with rice.
You amaze me always .. beautiful write up