Tandoori Bekti & Spanish Rice Casserole

325 g bekti fish fillet
50 g kasundi ( Bengali mustard )
25 g green chillies, chopped
25 g ginger, chopped
50 g coriander leaves, chopped
1 1/2 teaspoon ( 7.5 ml ) lemon juice
25 g ginger - garlic paste
75 ml mustard oil
1 teaspoon turmeric powder
25 g salt

Tip: After cutting the fish fillet , dip in cool water mixed with lemon juice and salt. This will improve the texture of the fish. Be careful not to dip for too long.

Apply ginger - garlic paste, lemon juice, 1/2 teaspoon salt ( or to taste ) and turmeric powder on the fish and keep aside for one hour.

Mix all the ingredients together except mustard oil.

Arrange fish fillets in tandoor or griddle and cook till done. Finally, apply mustard oil.

Serve with lemon wedges and green chutney.

1 tablespoon butter
3 bay leaves
3 flakes garlic, finely chopped
2 medium onions, chopped
2 medium capsicums, de - seeded and chopped
2 cups ( 400 g ) basmati rice
2/3 cup celery, chopped
3 large tomatoes, blanched, peeled and chopped
2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chilli powder
3 3/4 9 900 ml ) water

1 cup ( 70 g ) cheese, grated

Heat a heavy bottomed pan on medium heat. Add bay leaves and garlic. Stir for a few seconds. Add onion. Stir fry till onions are transparent.

Add all other ingredients except cheese. Mix well. Bring to boil and immediately reduce heat to low.

Cover and simmer for 15 minutes, or till rice is cooked and water is absorbed.

Add grated cheese. Mix well. Serve hot .