FISH FRY RECIPE
Method:---Fish fry can be made in the easiest manner possible or could call for different techniques of frying. You could use readymade store bought fish fry masala or make your own to coat your fish to fry. The frying could get better if marinated and left for long or could be cooked as soon as coated.
South Indian fish fry is famous for its style and can be done with a handful of ingredients.
2) Slide the fish pieces 2-3 in the first batch without overcrowding.
3) Fry till crispy brown.
4) Remove and place on a kitchen towel or paper napkin.
5) Repeat the process till all pieces are fried and set aside.
6) In the same oil add some finely sliced cabbage & onion and remove on a absorbing paper.
7) Serve the cabbage and onion as a bed.
8) Fry some curry leaves and garlic ensuring the garlic isn`t burnt.
9) Remove on an absorbing paper and sprinkle it on the fried fish as garnish
10) Place some lemon wedges and serve with accompaniment of your choice.
BUTTER CHICKEN
Method:---Fish fry can be made in the easiest manner possible or could call for different techniques of frying. You could use readymade store bought fish fry masala or make your own to coat your fish to fry. The frying could get better if marinated and left for long or could be cooked as soon as coated.
South Indian fish fry is famous for its style and can be done with a handful of ingredients.
There are always exceptions - fine dining experiences are 10 notches above the regular food and fish fry is not an exception. It`s a variety of ingredients that create the crispy coat. The difference is that of heaven and earth. While both extremes are delicious in their own styles they are incomparable.
It`s always good to have some fine dining experience at home once in a while because quick and easy fish fry can be done any given day!
It`s always good to have some fine dining experience at home once in a while because quick and easy fish fry can be done any given day!
Pre-preparation:
- In a bowl add all the marinade ingredient and mix well to make a paste.
- Coat the fish pieces with this paste and marinate for at least an hour.
- The marinade has lemon juice and curd which will cure the fish to a certain extent hence don`t fry it too long else it might overcook and be rubbery in texture.
2) Slide the fish pieces 2-3 in the first batch without overcrowding.
3) Fry till crispy brown.
4) Remove and place on a kitchen towel or paper napkin.
5) Repeat the process till all pieces are fried and set aside.
6) In the same oil add some finely sliced cabbage & onion and remove on a absorbing paper.
7) Serve the cabbage and onion as a bed.
8) Fry some curry leaves and garlic ensuring the garlic isn`t burnt.
9) Remove on an absorbing paper and sprinkle it on the fried fish as garnish
10) Place some lemon wedges and serve with accompaniment of your choice.
BUTTER CHICKEN
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.
Ingredients
| • | Chicken | 800 grams |
| • | Lemon juice | 1 tablespoon |
| • | Kashmiri red chilli powder | 1 teaspoon |
| • | Salt | to taste |
| • | Butter | 2 tablespoons |
| • | For marinade | |
| • | Yogurt | 1 cup |
| • | Salt | to taste |
| • | Garlic paste | 1/2 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 teaspoon |
| • | Ginger paste | 2 tablespoons |
| • | Lemon juice | 2 tablespoons |
| • | Mustard oil | 2 tablespoons |
| • | FOR MAKHNI GRAVY | |
| • | Butter | 50 grams |
| • | Ginger paste | 1 tablespoon |
| • | Green chillies,chopped | 4-5 |
| • | Red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Dry fenugreek leaves (kasuri methi) | 1/2 teaspoon |
| • | Whole garam masala | 1 tablespoon |
| • | Garlic paste | 1 tablespoon |
| • | Tomato puree | 400 grams |
| • | Garam masala powder | 1/2 teaspoon |
| • | Honey | 2 tablespoons |
| • | Cream | 1 cup |
Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
Serve hot with naan or parantha.
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
Serve hot with naan or parantha.
0 comments:
Post a Comment