Recipe Search

Recipe Types: Appetizers , Beef , Chicken , Chicken , Chocolate , Dal/Lentils , Dessert , Desserts , Drinks , Fast Food , Macaroni , Mutton , Noodles and Pasta , Pasta , Pizzas

Episode 11: Fried Pumfrey with Salsa

2012-06-19

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Post Views: 0
Related Recipes:

  • Coconut Shrimp with Sweet Chili Mayo

  • Barley and honey roast pumpkin salad

  • Kachoris

  • Crispy Fried Tofu With Sweet Chille Sauce

  • Crispy Potatoes And Chicken Patties

Wish & Dish With Saadat Episode 11.

Ingredients

  • Salt to taste
  • Ginger Garlic Paste 1½ teaspoon
  • Corn Flour ½ cup
  • Lemon 2 pieces
  • Crushed Red Chilli 1 teaspoon
  • Crushed Black Pepper 1 tablespoon
  • Refind Flour (Maida) ½ cup
  • Paplate Fish 3 pieces
  • Sufi Banaspati for frying

Method

Step 1

Put a cut to the Papelate fish, marinate it with ginger garlic paste, salt, crushed black and red chilli, lemon juice and keep it in a bowl for one hour.

Step 2

To prepare salsa sauce, cut an onion and 2 pieces of tomatoes.

Step 3

Put these cut tomatoes, onion, vinegar and water in a pan and cook for two minutes.

Step 4

Now put these cooked tomatoes, cube cut capsicum, green chilli, 2 tomatoes, lemon juice, salt, green coriander seed (hara dhunya) and roasted cuminseed (bhunna zeera) in a bowl and mix them.

Step 5

After that, put refined flour (maida), corn flour and salt in a platter and mix.

Step 6

Then coat the fish with this mixture and fry in Sufi Banaspati.

Step 7

In the end, take it out in a platter and place slices of lemon and salsa sauce and serve.

Recipe Type: Tags: Ingredients: , , ,