Recipe Bhetki Kata Chorchori
Bhetki or (Barramundi) is quite a popular fish. We Bengalis have many preparations made from Bhetki. The small size is used to make jhol or jhal. And the big size ones are cut into fillets and made into cutlets, paturi, chops, fish fingers etc. Moreover even the remaining bone along with some flesh and head are also not wasted and it is made into Kanta Chorchori. You will not find this delectable dish in any of the restaurants. It is a very simple traditional dish cooked at home. Simply have it with hot steaming rice and it is divine.
Nutrition
Serving Size: 75g Calories: 200 Sugar: 7.5g Sodium: 528mg Fat: 6.7g Saturated Fat: 1.3g Carbohydrates: 33.1g Fiber: 7.5g Protein: 4.2g Cholesterol: 0mg
Ingredients
Bhetki head and bones cut into pieces marinated for 5 minutes with 1/2 tsp Turmeric powder and salt.
1 tsp Garlic and Ginger paste
2 Green chillies slit
1 big size Onions sliced
1 tsp Turmeric powder
2 tsp Cumin
Coriander
Garam Masala
Black Pepper paste
Salt to taste
2 Bay leaf
2 tsp Mustard Oil
Step By Step Recipe
Steps
Step 1: Clean the fish head and bones and marinate with little salt and 1/2 tsp turmeric powder for 15-20 minutes.
Step 2: Heat half of the oil in a kadai or frying pan. Put bayleaf and then Cutting Onions and fry until turn it browne.
Step 3: Now add Cumin, Coriander, Garam Masala and Black Pepper paste. Add 1 Green chillies and 1/2 tsp turmeric powder and fry.
Step 4: After 2-3 minutes add the marinate fish head and bones and mix well. Add a little water cover and cook for 10-15 minutes.
Step 5: Cook till all water dries out.
Final Step: Serve warm with rice for the ultimate Bengali comfort food! Enjoy! It is fabulous side dish.
Know more about Barramundi / Bhetki / Vetki
The barramundi (Lates calcarifer) or Asian sea bass (Bhetki/Vetki), is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia.
Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning “large-scaled river fish”. Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii.
However, the name was appropriated for marketing reasons during the 1980s, a decision that has aided in raising the profile of this fish significantly. L. calcarifer is broadly referred to as Asian seabass by the international scientific community, but is also known as Australian seabass.
This species has an elongated body form with a large, slightly oblique mouth and an upper jaw extending behind the eye. The lower edge of the preoperculum is serrated with a strong spine at its angle; the operculum has a small spine and a serrated flap above the origin of the lateral line. Its scales are ctenoid. In cross section, the fish is compressed and the dorsal head profile clearly concave. The single dorsal and ventral fins have spines and soft rays; the paired pectoral and pelvic fins have soft rays only; and the caudal fin has soft rays and is truncated and rounded. Barramundi are salt and freshwater sportfish, targeted by many. They have large, silver scales, which may become darker or lighter, depending on their environments. Their bodies can reach up to 1.8 m (5.9 ft) long, though evidence of them being caught at this size is scarce. The maximum weight is about 60 kg (130 lb). The average length is about 0.6–1.2 m (2.0–3.9 ft). Its genome size is about 700 Mb, which was sequenced and published in Animal Genetics (2015, in press) by James Cook University.
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