Fish fingers
INGREDIENTS:-
- 250 gm boneless and skinless Fish(cut into fingers)
- 1 Egg
- 1 cup Bread crumbs
- 1 tbsp Vinegar
- Salt to taste
- 1 tsp Ginger paste
- 2 tsp Garlic paste
- 1/2 tsp Black peeper powder
- 1 tbsp Plain flour/maida
- Oil for deep frying
- 1 tbsp finely chopped Corrainder leaves
METHOD:-
- Wash and clean the fish thoroughly in running water.
- Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
- Refrigerate the fish for 1 hour.
- Then beat the egg white lightly in a bowl.
- Then add maida and chopped corrainder leaves into the marinated fish and mix well.
- Heat enough oil in a pan.
- Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
- Fry untill fish are tendered ar untill golden brown.
- Serve hot with tomato sauce or mint chutney.
Prawn tikka
INGREDIENTS:-
- 500 gms prawns(shells removed)
- 1/2 cup hung yogurt/curd
- 1 tbsp Ginger paste
- 11/2 tbsp Garlic paste
- Salt to taste
- 1 tbsp Butter/Olive oil(for brushing)
- A pinch of red food colour
- 1 tsp Chat masala
- 3 tbsp Tandoori masala powder
- 1 tsp Garam masala powder
- 1 large Onion
- 1 Capsicum
- 1 tsp chilli powder
METHOD:-
- Wash the shells removed prawns thoroughly in running water and then drain the water.
- Marinate the prawns with ginger paste, garlic paste, yogurt, salt, tandoori masala powder, garam masala, food colour, chilli powder and garam masala.
- Mix the prawns thorougly so that each and every part of prawns should be covered with masala.
- And refrigerate the marinated prawns for 2-3 hours.
- Then cut the onions and capsicum into cubes and keep aside.
- Now arrange the prawns, onions and capsicum in a stick.
- Then roast it in grill or over wood charcoal fire.
- Roast the prawns for 2 minutes then brush butter/olive oil over it and again roast the prawns till tendered in medium temperature.
- Then remove the prawns from the stick and sprinkle chat masala over it.
- Serve hot with hari chutney.
