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Creamy Bhetki/Cheesy Creamy preparation with Barramundi Perch

Bhetki fish is a very popular and loved fish in Bengal. Bhetki fish or barramundi or barramundi perch is scientifically known as Lates calcarifer. This fish is meaty with less bone and not only in Bengali cuisine but it also gained reputation as one of the Australia’s finest eating fish. Today’s recipe is not a traditional Bengali recipe but it is a fusion cooking with a continental touch. I am sure you will love this awesome experiment.

Preparation time  20 minutes
Cooking time 4 to 50 minutes
Serves  4 to 5

4 to 5 steak size pieces of bhetki/ barramundi perch( with bone or boneless)
4 to 5 florets of cauliflower
4 to 5 florets of broccoli 
¼ cup of fresh green peas
2 tomatoes freshly pureed
1 onion chopped
1 tsp of ginger garlic paste
1 chopped green  paste
½ tsp of red chili powder
1 tbsp of all purpose flour 
½  cup of milk
½  chicken seasoning cube
1 cheese cube
5 tbsp of butter
2 tbsp of fresh cream
½ tsp of sugar
¼ tsp of black salt
¼ tsp of garam masala powder
2 tbsp of sunflower oil
Salt and pepper  to taste

Methods of Cooking 
Clean and pat dry the fish. Blanch the cauliflower and broccoli. Take a small pan and over low heat 1tbsp of butter add all purpose flour stir for 3 minutes stirring constantly do not allow it to brown. Now slowly stir in milk, constantly whisk and let it cook over low heat for 4 to 5 minutes until the sauce thickens. Then add grated cheese mix well. Now keep this thick sauce aside. Then heat 1 tbsp of butter in a pan fry the fish. Keep aside. Now again heat 1tbsp of butter and slightly fry the broccoli and cauliflower and keep aside. Now heat sunflower oil in the pan then add the butter as soon as the butter melts add the chopped onion and ginger garlic paste and green chili paste. Stir and fry the masala well then add the tomato puree, black salt, salt and pepper and red chili powder, chicken seasoning cube. Continuously stir and cook this masala for 5 to 8 minutes. Then add the fried fish and the vegetables. Mix well. Add 11/2 cup of hot water, cover and cook for 5 minutes in medium flame. Then add creamy cheesy white sauce. Mix with soft hand and then add the garam masala powder. Cook for another one minute. Put off the flame cover and give 5 to 6 minutes standing time. Garnish with grated cheese and serve with peas pulao or jeera rice or it even goes very well with simple naan paratha.

Happy Cooking!


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