Komola Mouri Bhetki
Cooking with oranges or komola lebu is not new to Bengali cuisine. Few years back, while me and my husband were taking rounds in a Khadyamela (food fair) held in Kanchenjunga stadium of Siliguri, we came across a stall selling Komola Mouri Bhetki. I took a sneak peek of the dish and decided to taste the dish. My husband on the other hand was quiet skeptical though, presumably because, he had never tasted a savory dish with komola lebu before. However, I made up my mind. And off course, needless saying, I have been making this dish every winter ever since then. Somehow, I missed putting this up on my blog earlier.
Komola Mouri Bhetki
Course: Main Course
Cuisine: Bengali (Indian)
Preparation time: 10 minutes
Cook time: 35 minutes
Servings: 4
Ingredients
- 4 pieces of bhetki fish
- 1 teaspoon of fennel seeds
- 1 tablespoon of ginger paste
- 1 onion ground to paste
- 1 teaspoon of turmeric powder
- 1 teaspoon of Kashmiri red chili powder
- 3-4 green chilies
- 1 cup of orange juice
- Salt to taste
- 4 tablespoons of oil
- 2/3 cup of orange juice
Directions
- Smear turmeric powder and salt to the fish and leave it aside.
- In a pan add 2 tablespoons of oil and heat it. Once the oil starts smoking, add the fish pieces and fry them to golden brown. Keep them aside.
- To the kadai, now add the remaining oil and heat it.
- Temper the oil with fennel seeds. As the fennel seeds releases the aroma, add the ginger paste followed by the onion paste.
- Add the green chilies, turmeric powder and red chili powder and salt and continue sauteing till you see oil leaving the sides of the pan.
- Add about 1/4 cup of water to the kadai followed by the slices of the fish and cook the fish for about 3-4 minutes.
- Now, add the orange juice, followed by some more green chilies and let it simmer for just 1 minute.
- Turn off the flame and serve.
Step by step instructions to prepare komola mouri bhetki
Smear turmeric powder and salt to the fish and leave it aside. In a pan add 2 tablespoons of oil and heat it. Once the oil starts smoking, add the fish pieces and fry them to golden brown. Keep them aside.
To the kadai, now add the remaining oil and heat it. Temper the oil with fennel seeds.
As the fennel seeds releases the aroma, add the ginger paste followed by the onion paste.
Add the green chilies, turmeric powder and red chili powder and salt and continue sauteing till you see oil leaving the sides of the pan.
Add about 1/4 cup of water to the kadai followed by the slices of the fish and cook the fish for about 3-4 minutes.
Now, add the orange juice, followed by some more green chilies and let it simmer for just 1 minute.
Turn off the flame and serve.
Thank you for stopping by. If you like the recipe please hit like. Follow us on Instagram and Facebook. If you prepare this dish and publish your photos on Facebook and Instagram do not forget to tag #theepicureanfeast
