Baked Bekti Bong style

 

         I am really tired today. And a little unwell too. But dad had brought fresh Bekti from New Market this morning and there was no way he was going to let me rest in peace until I made something with them. 
        So, I had to ….poor me!
        And then, though I had no plans of posting on the blog today, I just couldn’t wait to share the product of my labour today. 
        The recipe originally was my attempt at recreating a dish I have had at Bengali restaurant here in town but now this dish has evolved into something I can call my own, though the inspiration remains this particular restaurant.  So, I am not going to write much today, just share the recipe instead. 
  In this dish, creamy hung curd, the goodness of cashews and the zing of mustard comes together to give good old Bekti a mouthwatering makeover. 

Ingredients

Bekti fillet – 15 pieces

Hung curd – 150 gms 
Garlic paste - 1 tsp

Cashew nut paste - 3 tbsp

Poppy seed paste (posto) – 2 tbsp

Mustard paste – 2 tbsp

Mustard oil – 6-8 tbsp

Salt to taste

Green chili paste – 1 tsp

Whole green chili – 7-8 

 Method

• Blend together hung curd, cashew nut paste, poppy seed paste, mustard paste, green chili paste, salt and mustard oil, to make a creamy mix.  Add salt to taste. 

• Pour the marinade on the fish and keep aside for half an hour.
• Preheat oven at 180 degree centigrade.
• Line the fish on a baking tray, placing the fish close together and finally pour the marinade over it. Now slit the whole green chilies placing one half on each piece of fish. 
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• Slip the tray into the oven and bake at 180 degree centigrade for 35-40 minutes. For the final 3-4 minutes turn up the heat to 200 degree centigrade for a lovely crust.
• Serve hot with steamed rice.

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