Savvy - - Cuisine Savvy -

Serves 4


800 gm pom­fret fish fil­let

40 gm gin­ger-gar­lic paste

15 gm lemon juice

20 gm tamarind

200 gm gram flour

20 gm Kash­miri red chilli paste

10 gm red chilli pow­der

5 gm turmeric pow­der

10 gm garam masala pow­der

5 gm chaat masala

50 gm co­rian­der leaves, chopped

20 gm green chill­ies, chopped

5 gm ajwain

5 gm salt

50 ml mus­tard oil

500 ml oil


1. Mar­i­nate the fish fil­let with gin­ger-gar­lic paste, lemon juice, tamarind, mus­tard oil and Kash­miri chilli paste. 2. In a bowl, make a bat­ter with gram flour, turmeric pow­der, green chill­ies, red chilli pow­der, garam masala, ajwain, co­rian­der leaves and salt.

3. Coat the fish fil­let with the above bat­ter.

4. Heat 500 ml oil in a pan, fry the fish on medium heat un­til golden.

5. Sprin­kle chaat masala on the fish and serve hot.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.