FISH CREPES FROM BANGLADESH
INGREDIENTS: For filling:
400 gm boneless fish 2 tsp ginger garlic paste 1 onion – chopped 2 chopped green chillies 1 tsp garam masala 2 tsp lemon juice 1 tsp turmeric powder 1 tsp roasted cumin powder 4 tbsp oil
2 cups rice flour 1/ cup corn flour 2 1/ cup flour 2 1 beaten egg water as required salt to taste
Fish crepes from Bangladesh
Boil the boneless fish till tender but not over boiled. Remove from water and mash with a fork. Add salt and mix well.
Heat the oil and fry the onions till translucent. Add the remaining ingredients and fry and stir on low fire till a fine aroma rises. Cool to room temperature and keep aside.
To prepare the batter: Sift all the flours together. Place in a mixing bowl. Add the beaten egg and keep stirring. Mix in lukewarm water a little at a time into the batter to form a smooth mixture. Keep blending so that no lumps form. Heat a non stick tava. Spread a small portion of the oil on the tava. Pour a ladle of the prepared mixture and spread into a thin chapatti. Allow the pancake to cook on one side and very gently turn over to cook the other side. In the mean time spread a small portion of the filling on the prepared pancake and fold over from both sides. Prepare the remaining crepes in this way and serve as a delicious snack.