Sunday, April 3, 2011

Fish Manchurian


• 500 g    Fish Fillets  
• 2  no     Egg (beaten)
• 4 tbsp   Corn Flour
• 3 tbsp   Lemon Juice
• 4 tbsp   Ginger-Garlic Paste
• 5tbsp    Tomato Puree
• 2            Green Chilies (chopped)  
• 25 g       cloves Garlic (finely chopped)
• 4 tbsp    All-Purpose Flour
• 1 tap      Black Pepper Powder
              Salt to taste
• 100 ml   Oil for frying
• 4 tbsp    Coriander Leaves (chopped)

Mix salt, pepper, lemon juice with fish cubes in a bowl and marinate for 10-12 minutes.
In a separate bowl, combine corn flour, flour, beaten egg, salt and ginger-garlic paste with little water to form a thin batter.
Heat the oil in a frying pan and dip the marinated fish into the batter.
Fry the fish cubes into oil on medium heat until golden brown. Set aside.
Heat around 2 tbsp oil in a separate frying pan and saute garlic and green chili until turning color.
Add tomato puree and fried fish, mix well.
 simmer on low heat, until gravy is very thick.
Garnish with coriander leaves.
Serve hot over  rice.

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