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.

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.