BY CHEF SURAJIT BANERJEE
MARASA SAROVAR PRIMIERE BODHGAYA
| S No. | INGREDIENTS | Qty | UOM |
| 1 | Sole Fish | 240 | gm |
| 2 | Ginger garlic paste | 10 | gm |
| 3 | Salt | 8 | gm |
| 4 | Deggi chilli Powder | 7 | gm |
| 5 | Ajwain | 3 | gm |
| 6 | Whole coriander | 4 | gm |
| 7 | Red Chilli Flakes | 4 | gm |
| 8 | Black pepper Crushed | 3 | gm |
| 9 | Mustard oil | 20 | ml |
| 10 | Curd | 25 | gm |
| 11 | Roasted Chana Powder | 60 | gm |
| 12 | Lime | 0.5 | no. |
| 13 | Chat Masala | 3 | gm |
| 14 | Mint Chutney | 40 | ml |
| 15 | Masala Onion | 30 | gm |
| 16 | green Chilly | 2 | gm |
| 17 | Fresh coriander | 5 | gm |
METHOD:
- Marinate the fish with ginger garlic paste, lemon, turmeric powder and salt.
- Make 2nd marination with hung curd and spices and coat the fish in it and set aside in refrigerator for overnight.
- Skewer the fish tikka and roast in tandoor.
- Take out, sprinkle lemon juice, chat masala and butter.
- Plate it in a platter, serve hot with mint chutney and Laccha onion
Advertisement:
Add Comment