Mahi Sarson Tikka

MAHI SARSON TIKKA

COLOUR: Yellow

ACCOMPANIMENT: Onion slices (Lacha pyaz), Mint chutney

S.NO	INGREDIENTS	QTY	UNIT
1	Fish cubes	720	gm
2	Mustard Oil	60	ml
3	Mustard powder	25	gm
4	Ginger Garlic Paste	1	Tbsp
5	Red Chili powder	1/2	Tbsp
6	Turmeric Powder	1/2	Tbsp
7	Jeera Powder	1/2	Tbsp
8	Garam masala pounded	10	gm
9	Hung Curd	200	gm
10	Ajwain	1/2	Tbsp
11	Salt	To taste
12	Lemon Juice	15	ml

METHOD:

* Clean the fish cubes and do a first marination of Ginger, garlic paste, Lemon juice and salt and keep it in refrigerator for at least 30 minutes.

* Prepare a second marination by mixing hung curd, mustard oil, Ajwain and all ground spices.

* Mix it thoroughly.

*Marinate the fish cubes with the second marination and keep in the refrigerator for at least 45 minutes.

*String together Fish pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove, hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

*Serve hot with mint chutney and onion slices.

Bhetki fish fry

BHETKI FISH FRY

S.NO	INGREDIENTS	QTY	UNIT
1	Beckti	1	Kg
2	Turmeric powder	10	gm
3	Salt	10	gm
4	Corn flour	5	gm
5	Refined flour	5	gm
6	Cumin powder	10	gm
7	Kashmiri chili powder	10	gm
8	Lime juice	20	gm
9	Kasundi	5	gm
10	Panko bread crumb	500	gm
11	Refined oil	1	lit
12	Ginger garlic paste	20	gm

METHOD:

*Cut the fillets into finger size. Wash the fillets and pat it dry

*Mix all the ingredients of marination in a bowl
*Rub the fish with the marination.

*Take each fish and coat nicely with the panko bread crumbs.

*Heat the oil for frying in non stick Kadai. 

*Deep fry it oil till golden brown.

*Serve it hot with kasundi 

BATTER FRIED FISH

BATTER FRIED FISH

S.NO	INGREDIENTS	QTY	UNIT
1	Refined Flour	200	gm
2	Corn Flour	80	gm
3	Baking Powder	10	gm
4	Eggs	4	No’s
5	Salt	to	taste
6	Basa Fish	2	slices
7	White pepper powder	to	taste

METHOD:

1. Heat oil in a deep-fat fryer to 185C.
2. Mix baking powder into the flour, along with ½ tsp salt. Beat egg, mix the flour, Add required cold water. Make a thick batter.  This needs to be done just before you cook the fish.
3. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do these one or two pieces at a time: don't overcrowd the fryer.

4. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately with mayonnaise based dip.

Semolina dusted lady fish

SEMOLINA DUSTED LADY FISH

S. No.	Ingredients	Qty.
1	Lady fish	3no.
2	Semolina	100gms
3	Red chilly paste	40gms
4	Lemon juice	2no.
5	Curry leaves chopped	1sprig
6	Salt	to taste
7	Refined oil	500gms

METHOD:

1) Heat oil in a pan, crackle mustard seeds, fenugreek seeds, cumin seeds, slited red chilies, curry leaves ,then add chopped garlic, whole garlic, whole shallots and onion chopped  sauté it till appears golden color.

2) Add ginger garlic paste, chili powder, turmeric powder, coriander powder, tamarind pulp and madras curry paste in it.

3) Add tomato paste and cook it well.

4) Add the fish cubes cook it in a slow flame adjust the seasoning.

5) Serve hot with the garnish of fried curry leaves and chopped coriander leaves.

Fish finger with cherry tomato coleslaw

INDIAN FISH FINGER WITH CHERRY TOMATO COLESLAW

COLOUR: brown

PORTION: 1 portion

Accompaniment: Coriander leaves and Tomato relish

S.NO	INGREDIENTS	QTY	Unit
1	Cucumber slice	1	no
2	Fish Finger	80	gm
3	Cumin powder	5	gm
4	Black pepper	5	gm
5	Chili flakes	5	gm
6	Coriander Powder	5	gm
7	Tomato Chutney	for garnish
FOR CHERRY TOMATO COLE SLAW
8	Cherry tomato	10	gm
9	Ice berg lettuce	10	gm
10	Cucumber Jullines	10	gm
11	Carrot Jullienes	10	gm
12	Mayonnaise	10	ml
13	Lemon Juice	5	ml
14	Salt and pepper	for seasoning

METHOD:

* Make a mixture out of Cumin Powder, Black pepper powder, Chili flakes, Coriander powder..

* Marinate the fish with salt, pepper and lemon juice for one hour.

* Dust the fish with the mixture, deep fry it.

* Serve it with Cole Slaw and tomato chutney.

CHERRY TOMATO COLE SLAW- Mix the Juliennes of Ice berg lettuce, Cucumber, Carrot and Cherry tomato with Mayonnaise.