Steamed Baramundi (Bhetki Bhapa)

# INGREDIENTS:

1. Bhetki Steaks 2-3
2. Salt to taste
3. Turmeric Powder 1/4 tsp
4. Yellow Mustard Seeds 1 tsp
5. Black Mustard Seeds 1 tsp
6. Poppy Seeds 1 tbsp
7. Coconut, grated 2 tbsp
8. Cashews 8-10
9. Green Chilis 2-3
10. Ginger 1-inch
11. Garlic Cloves 3-4
12. Yoghurt 2 tbsp
13. Mustard Oil 2 tbsp

# METHOD:

Serving size: 2-3

Wash the bhetki steaks and rub them with salt and turmeric. Let them rest for 15-20 minutes.

Blend yellow and black mustard, coconut, and cashews. poppy seeds, curd, green chilis, ginger, and garlic into a smooth, thick paste, adding a little water. Don’t over-blend the mustard for too long. It can turn bitter.

Add the paste to the fish steaks. Mix gently so all the pieces are coated evenly. 

Transfer to a steel tiffin box or heatproof container. Drizzle raw mustard oil on top and add slit green chilis.

Seal the tiffin tightly and place it in a large pot filled with water. Steam on medium heat for 20-25 minutes.

Garnish with green chili and coriander leaves and serve hot with steamed rice, plain curd, and roasted papad.

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