Cuisine : Gandharaj & Coconut Prawn-Stuffed Bhetki (Barramundi)- how to make this Bengali Indian item

 

This aromatic and flavour-packed recipe is a beautiful blend of Bengali culinary traditions and tropical ingredients. A whole bhetki (barramundi) is stuffed with a spiced prawn and coconut mixture, infused with the unmistakable fragrance of gandharaj lime—often compared to kaffir lime for its intense citrusy aroma. The fish is wrapped in banana leaves and baked to perfection, making this an elegant dish for special occasions.

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Ingredients

For the fish:

• Whole bhetki (barramundi), about 1 kg
• 1 banana leaf, cut into two pieces

For marination:

• 3 tbsp gandharaj lime juice
• 3 tbsp mustard oil
• Salt to taste

For the stuffing:

• 300g small prawns, with shell
• 4 tbsp grated fresh coconut
• ½ tsp gandharaj lime zest
• 1 tbsp gandharaj lime juice
• 1 tsp green chilli paste
• 1 tsp ginger paste
• 2 tbsp black mustard seed paste
• 1 tbsp poppy seed paste
• ½ tsp turmeric powder
• Salt to taste

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Method

1. Clean the fish thoroughly, removing the scales and the central bone while keeping the fish whole. Pat dry using a paper towel.

2. Rub the fish with the marination ingredients and set it aside for 30 minutes.

3. In the meantime, mix all the stuffing ingredients well in a bowl.

4. Carefully stuff the mixture inside the cavity of the marinated fish.

5. Preheat the oven to 200°C.

6. Lightly toast the banana leaf pieces to make them pliable, then wrap the stuffed fish in the leaves.

7. Place the wrapped fish on a baking tray and bake for 15–20 minutes.

8. Remove the top banana leaf and bake the fish for another 5 minutes on the top rack, until it takes on a golden colour.

9. Once done, take it out of the oven and serve hot.