My husband ,a true Bengali, loves his fish and never forgets to buy the best available from the Sunday bajaar or Sunday market. Last Sunday he got a beautiful fresh water bhekti and I prepared rai bhetki for lunch.
Rai Bhetki is a white gravy preparation. This shorshe mach or mustard fish preparation can be made with Bhetki or Aar or Rui fish. Fish slices should be cut big.
Marinating Process
1. Marinade consists of Salt and Lime juice
2. Take 500 gm Bhetki and cut it into six pieces
3. Marinate for 15 - 20 mins.
Ingredients
1. White Oil
2. Dry red chillies
3. Rai shorshe paste or mustard paste- In case the mustard paste is made at home in a grinder, use two ice cubes and a pinch of salt to prevent it from becoming bitter
4. Charmagaz paste or cantaloupe seed paste
5. Kaju paste
6. Green chillies
7. Salt to taste
Steps
1. Fry fish lightly and keep aside
2. In a kadhai take 1-2 tbsp white oil and add two red chilies as phoron
3. Add 2 and 1/2 kaju paste and stir well
4. Add 2 tbsp rai shorse paste and immediately add water to avoid the paste becoming bitter
5. Slit two green chillies and add to kadhai and let boil
6. When the paste in the kadhai starts to boil add the lightly fried fish and ensure that fish is completely immersed in the gravy while boiling
7. Add salt according to taste
8. Add the charmagaz paste and allow it to cook.
9. When the gravy turns thick and starts sticking to the fish, turn off the flame
10. Transfer carefully the fish into the serving dish as the fish is very soft
11. Serve with steamed rice
Important Note: NO sugar or haldi to be added
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