Monday, 20 July 2015

Fish - Dhakai Style


Adapted from Oh ! Calcutta Cookbook , this was supposed to be fish tikkas made in the oven . I cooked these covered in a non stick pan and later added a bit of water to get a gravy - the end result was delicious.
200 Grams Fish - Without Skin
Marination :
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Tablespoon Lemon Juice.
1 Tablespoon Green Chili Paste.
1 Teaspoon Garam Masala.
4 Tablespoons Thick Curd.
Salt.
2 Tablespoons White Oil
1. Marinate the fish for an hour .
2. Heat up oil ,  add fish , reserve some marinade.
3. Cooke fish 3 minutes on one side , turn , pour reserved marinade on top and cook covered for another 5 minute.Towards the end add 90 Ml water , allow flavors to mix , and plate a delicious dish .
The original recipe calls for baking fish for 4 minutes at 250C - Remove fish from oven and strain liquid . Turn fish , brush with melted butter and bake another 8 minutes , take out , brush more butter - the picture of this looked great too .


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