Here is a Pakistani twist on the everyday French fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
French Fries Pakora
Here is a Pakistani twist on the everyday French fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
500 gm potatoes
2 tablespoon chickpea flour
4 tablespoon rice flour
2 tablespoon corn flour
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/4 teaspoon garlic powder (optional)
Salt to taste
Oil for frying
chaat masala powder (for sprinkiling)
Peel potatoes and cut into strips.
Place potatoes, chickpea flour, rice flour and cornflour in a large bowl.
Season with salt, chili powder, cumin and garlic powder.
Add some water and mix to coat evenly.
Set aside.
Heat oil in a deep pan or wok over medium heat.
Add potatoes in a sprinkled way and fry for 8-10 minutes or until crispy and golden brown.
Remove from oil and drain the excess oil.
Sprinkle Chaat masala over it. French Fries Pakora is ready to serve. ENJOY!!
You can also bake them for a Healthier version.
Serving Suggestions: You can serve with Tomato Ketchup.
Here is a Pakistani twist on the everyday french fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
It’s a perfect recipe for a quick and easy desi snack, consider making a spicy potato chips please guests who love spicy foods. delicious!!! I serve it withHomemade Tomato Ketchup. You can serve with any kind of dip or sauce you want.
Photo: French Fries Pakora Recipe
You should always use old potatoes to make french fries. New ones are moist and are extremely raw, that do not make french fries crispy.
Step by Step ~ French Fries Pakora Recipe
Step 1 ~ First Peel the potatoes with the help of a peeler and wash them.
Step 1 ~ French Fries Pakora
Step 2 ~ Now cut them into long pieces. You can use french fries cutter that can be easily bought from the market also. You will be able to cut the pieces quickly and in equal shapes.
Step 2 ~ French Fries Pakora
Step 3 ~ In a large bowl, add potatoes, chickpea flour, rice flour and cornflour. Season with salt, chili powder, cumin and garlic powder.
Step 3 ~ French Fries Pakora
Step 4 ~ Add little water and mix well to coat evenly.
Step 4 ~ French Fries Pakora
Step 5 ~ Heat oil in a pan over medium heat.
Step 5 ~ French Fries Pakora
Step 6 ~ Put the french fries pakora into it to fry. Make sure that the oil is not extremely heated.
Step 6 ~ French Fries Pakora
Step 7 ~ Fry them till they turn golden brown and crispy.
Step 7 ~ French Fries Pakora
Step 8 ~ Remove on a kitchen paper to drain excess oil.
Step 8 ~ French Fries Pakora
Step 9 ~ sprinkle chaat masala over them. Delicious French Fries Pakoras are ready serve. ENJOYY!!
Step 9 ~ French Fries Pakora
Check it out the French Fries Pakora recipe and printable version below!!
French Fries Pakora
Here is a Pakistani twist on the everyday French fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
500 gm potatoes
2 tablespoon chickpea flour
4 tablespoon rice flour
2 tablespoon corn flour
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/4 teaspoon garlic powder (optional)
Salt to taste
Oil for frying
chaat masala powder (for sprinkiling)
Peel potatoes and cut into strips.
Place potatoes, chickpea flour, rice flour and cornflour in a large bowl.
Season with salt, chili powder, cumin and garlic powder.
Add some water and mix to coat evenly.
Set aside.
Heat oil in a deep pan or wok over medium heat.
Add potatoes in a sprinkled way and fry for 8-10 minutes or until crispy and golden brown.
Remove from oil and drain the excess oil.
Sprinkle Chaat masala over it. French Fries Pakora is ready to serve. ENJOY!!
You can also bake them for a Healthier version.
Serving Suggestions: You can serve with Tomato Ketchup.
If you like French Fries Pakora Recipe and make it then let me know your feedback by commenting below.
Who said you can’t make Restaurant Style Kebab Karahi Recipe at home ?? and Who said, you need ready made brand karahi Masala to get the authentic flavor ?? They are wrong !!Try this Kebab Karahi recipe and find on your own.
Restaurant Style Kebab Karahi Recipe
Who said you can’t make Restaurant Style Kebab Karahi Recipe at home ?? and Who said, you need ready made brand karahi Masala to get the authentic flavor ?? They are wrong !!Try this Kebab Karahi recipe and find on your own.
Ingredients
500 gm lamb mince (keema)
200 gm lamb fat
1 large red onion (finely chopped)
4 cloves garlic (finely chopped)
5 green chillies
2 tablespoon grated ginger
2 tablespoon chopped coriander
1 tablespoon papaya paste
1/2 teaspoon red chili powder or to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon black pepper (freshly ground)
salt to taste
2 tablespoon oil or melted butter
For Gravy
1/2 cup oil or ghee
2 medium red onions (finely chopped)
2 to matoes (finely chopped)
1/2 cup plain yogurt
1 teaspoon ginger garlic paste
2 green chillies
1 teaspoon red chili powder
1/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
salt to taste
For Garnishing
few coriander leaves
1 inch piece of ginger (cut into julienne)
2 green chillies (thinly sliced)
Directions
Place mince(keema) and fat in a food processor or chopper. Add red onion, papaya paste, garlic, green chillies, ginger, coriander, red chili powder, cumin powder, coriander powder, garam masala powder, black pepper and salt.
Process until well combined.
Take it out in a bowl and make kebab’s from the mixture.
Lightly greased a pan with some oil and place the kebeabs on it.
Cook on medium heat for 15 minutes or until they are done.
Set aside.
To Make Gravy
Heat oil in a wok or pan over medium heat.
Saute onion and ginger garlic paste for3-4 minutes or until the onions turn light brown.
Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked.
Add a splash of water if necessary.
Now add all the spices and adjust the seasoning according to your taste.
Add 1/2 cup water and stir well.
Bring to a boil and add your kebabs and cover the wok.
Cook on very low heat for 20 minutes or until gravy is well done.
Take it out in a serving dish.
Garnish with coriander, green chillies and ginger julienne.
Delicious Kebab Karahi is ready to serve. ENJOY!!
You can also make these kebabs from chicken or beef mince.
Who said you can’t make restaurant style Kebab Karahi at home ?? and Who said, you need ready made brand karahi Masala to get the authentic flavor ?? They are wrong !! Try this Kebab Karahi recipe and find on your own.
Restaurant Style Kebab Karahi Recipe
Kebab Karahi
Restaurant Style Kebab Karahi Recipe
This Kebab Karahi recipe is so easy to make but so tasty to eat. I have made quite a few Kebab recipes you can check them all here.This Kebab karahi has a creamy gravy (curry) which makes it more tasty and flavourful. I made this for a family get together, this dish tastes divine and it is always a big hit among my guests.So hope you will try this out and let me know how it turned out for you.
This is a simplest kebab curry you can imagine. It can be made in a jiffy and taste great with either rice or roti. So good.
Don’t skip the papaya paste . That’s the one of two ingredients that make the kabab so melt in mouth . The other ingredient is lamb fat . In authentic recipe kebab is used for this kabab , but beef would do too . If you can’t find the mutton or beef fat , don’t worry substitute it with ghee .
Check it out the Kebab Karahi Recipe and printable version below!!
Restaurant Style Kebab Karahi Recipe
Who said you can’t make Restaurant Style Kebab Karahi Recipe at home ?? and Who said, you need ready made brand karahi Masala to get the authentic flavor ?? They are wrong !!Try this Kebab Karahi recipe and find on your own.
Ingredients
For kebab
500 gm lamb mince (keema)
200 gm lamb fat
1 large red onion (finely chopped)
4 cloves garlic (finely chopped)
5 green chillies
2 tablespoon grated ginger
2 tablespoon chopped coriander
1 tablespoon papaya paste
1/2 teaspoon red chili powder or to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon black pepper (freshly ground)
salt to taste
2 tablespoon oil or melted butter
For Gravy
1/2 cup oil or ghee
2 medium red onions (finely chopped)
2 to matoes (finely chopped)
1/2 cup plain yogurt
1 teaspoon ginger garlic paste
2 green chillies
1 teaspoon red chili powder
1/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
salt to taste
For Garnishing
few coriander leaves
1 inch piece of ginger (cut into julienne)
2 green chillies (thinly sliced)
Directions
To Make Kebabs
Place mince(keema) and fat in a food processor or chopper. Add red onion, papaya paste, garlic, green chillies, ginger, coriander, red chili powder, cumin powder, coriander powder, garam masala powder, black pepper and salt.
Process until well combined.
Take it out in a bowl and make kebab’s from the mixture.
Lightly greased a pan with some oil and place the kebeabs on it.
Cook on medium heat for 15 minutes or until they are done.
Set aside.
To Make Gravy
Heat oil in a wok or pan over medium heat.
Saute onion and ginger garlic paste for3-4 minutes or until the onions turn light brown.
Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked.
Add a splash of water if necessary.
Now add all the spices and adjust the seasoning according to your taste.
Add 1/2 cup water and stir well.
Bring to a boil and add your kebabs and cover the wok.
Cook on very low heat for 20 minutes or until gravy is well done.
Take it out in a serving dish.
Garnish with coriander, green chillies and ginger julienne.
Delicious Kebab Karahi is ready to serve. ENJOY!!
You can also make these kebabs from chicken or beef mince.
I have also posted Namak Mandi Karahi Goshtwhich is another easiest & tastiest version of making Karahi. Do check it out as well.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
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This is an open faced sandwich recipe. Spicy Potato and chicken mixture topped on bread slices and then shallow fried to form a crispy delight. An easy and quick tea time delicacy.Great for Iftar Parties.
Photo: Crispy Potato toast Recipe
Choosing menu especially a new one for Iftar is a cumbersome task. I like to experiment so, I always hunt for new recipes.Yesterday, I made these Open Faced Sandwiches for my family. It was one such delicious and tempting. Try this Crispy Potato Toast Recipe, even you and your family would love it. Every bite of these toasts will make you happy and you will want to have more of it.
Photo: Crispy Potato toast Recipe
I have used white bread to make it but you can also use brown bread for a healthier version. Try this in today’s Iftar and I am sure you will be loaded with appreciations from your family.
Check it out the Crispy Potato toast Recipe here!!
If you like Crispy Potato Toast Recipe and make it then let me know your feedback by commenting below. And if you know more innovative ways in which we can utilize this mouth watering Crispy Potato Toast, do share with us and we would be glad to give it a try.
An impressive starter to your Iftar Parties. Much easier than it looks, once you have mastered this Parcel Samosa recipe it will be a dinner party favourite.
Parcel Samosa
An impressive starter to your Iftar Parties. Much easier than it looks, once you have mastered this Parcel Samosa recipe it will be a dinner party favourite.
1 cup boiled chicken (shredded)
1/2 cup grated cheese
1 packet ramen noodles (crushed)
1 small onion (finely chopped)
1 small green bell pepper (finely chopped)
1 small carrot (finely chopped)
2 tablespoon chilli Garlic Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon dried oregano
1/2 teaspoon crushed red chilli
1/2 teaspoon black pepper
salt according to taste
12 roll wrappers
2 cups oil for frying
Heat 1 tablespoon oil in a wok or pan over medium heat.
Add chicken and cook for 2 minutes or until crispy.
Now add onion, green bell pepper, carrot. Season with dried oregano, red chilli, black pepper and salt.
Cook and stir for 2 minutes then add soy sauce, oyster sauce and chili garlic sauce.
Remove from the heat. Add cheese and mix well. Let it cool.
Lay the roll wrappers on a clean work surface.
Place a teaspoon of the chicken filling at the center of each wrap and fold the pastry to enclose the filling and form a square parcel.
Seal edges with water.
Repeat with the remaining wrappers and filling to make 12 parcels.
Heat oil in a deep wok over medium heat. Deep fry Samosa for 2-3 minutes or until crispy and golden brown.
Remove from the oil and drain excess oil on kitchen paper.Serve warm with the Tomato Ketchup.
You can also bake these samosa’s. Place the parcels in a single layer on a greased baking sheet. Bake for 15-20 minutes or until golden and crisp.
Craving Samosa? Today, I am giving you a special Parcel Samosa Recipe which is my favorite one. This crispy deep fried, Parcel Shaped has a cheesy chicken filling in it.Wow each bite it heavenly. Samosa Parcels are bite-size quick alternate option to one of the most popular Iftar Item or a Tea time Snack in Pakistan.
Photo: Parcel Samosa Recipe
Making perfect Samosas could be little tricky and tedious, but these Parcel Samosa’s are very easy and they taste as scrumptious as a perfect Samosa would.
Photo: Parcel Samosa Recipe
You can stuff this yummy samosa with any of your favorite stuffs. You can stuff it with paneer, fish, prawns, vegetables or anything that floats your boat. You can serve this with any of the chutneys like green chutney, tamarind chutney, sweet chutney. Do try it!!
Check it out the Parcel Samosa Recipe and printable version below!!
I have also posted Tikka Samosa recipe which is another quick version of making Samosas. Do check it out as well.
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Place chicken pieces in a large bowl. Add soy sauce, mustard powder, garlic powder, lemon juice, salt, pepper and red chili flakes. Toss to coat evenly.
Marinate chicken for at least 30 minutes to blend flavors.
Now, beat eggs with a teaspoon of milk and season with a pinch of salt and pepper.
Place breadcrumbs in a separate bowl.
Place flour in another shallow bowl.
Now roll the chicken cubes in flour mixture. Then dip in the egg and milk mixture, then coat with breadcrumbs.
Heat oil in a deep pan over medium heat.
Fry chicken nuggets in batches for 5-8 minutes or until they turn golden in color.
Remove and drain any excess oil. Delicious Chicken Nuggets are ready to serve. ENJOY!!
Serving Suggestions: Serve with Chili Garlic Sauce.
What can we say about Chicken Nuggets? Perfectly delightful titbits, enjoyable as finger food or as part of a snack/meal with fries or potato wedges, or even enclosed in a wrap with some salad and sauce. Try this copycat Chicken Nuggets recipe at home, tastes just like store bought.They are tender and juicy on the inside and crispy on the outside. Give it a try!
Photo: Chicken Nuggets Recipe
Bismillah, let’s begin!
Check it out the Chicken Nuggets Recipe and printable version below.
Chicken Nuggets
500 gm boneless chicken breast (cubed)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper powder
1/2 teaspoon salt
For Breading
1 cup breadcrumbs
1/2 cup flour
2 eggs (beaten with 1 tsp milk)
a pinch of salt and pepper
salt and pepper
oil for deep frying
Method
Pound chicken cubes with a mallet.
Place chicken pieces in a large bowl. Add soy sauce, mustard powder, garlic powder, lemon juice, salt, pepper and red chili flakes. Toss to coat evenly.
Marinate chicken for at least 30 minutes to blend flavors.
Now, beat eggs with a teaspoon of milk and season with a pinch of salt and pepper.
Place breadcrumbs in a separate bowl.
Place flour in another shallow bowl.
Now roll the chicken cubes in flour mixture. Then dip in the egg and milk mixture, then coat with breadcrumbs.
Heat oil in a deep pan over medium heat.
Fry chicken nuggets in batches for 5-8 minutes or until they turn golden in color.
Remove and drain any excess oil. Delicious Chicken Nuggets are ready to serve. ENJOY!!
Serving Suggestions: Serve with Chili Garlic Sauce.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
Keep remember me in your Dua’s and Stay tuned for new content on the blog 🙂
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Arrival of the holy month of Ramadan disrupts ones routine. From eating to sleeping to socializing, everything changes for Muslims. So In today’s Iftar, I made Pocket Bread Sandwich for my family. A great break from the usual toasted chicken veggie sandwich. Very Easy to make and yummy to eat. Do try it.
Photo: Pocket Bread Sandwich Recipe
You’ll never buy sandwiches from market again once you’ve learned how to make these quick and easy Pocket Bread Sandwich in your own kitchen.This Pocket Bread Sandwich recipe is ideal for Iftar parties, Picnics and Tea time chit chats.
Bismillah, let’s begin!
Check it out the Pocket Bread Sandwich Recipe and printable version below.
Pocket Bread Sandwich Recipe
For Stuffing
1 cup cooked chicken (shredded)
1 cup shredded cabbage
1 capsicum (thinly sliced)
1 carrot (shredded)
3 tablespoon tomato ketchup
2 tablespoon mayonnaise
1 tablespoon soy sauce
1 teaspoon cooking oil
1/2 teaspoon freshly ground black pepper
salt to taste
For Sandwiches
12 bread slices
4 eggs
1 cup bread crumbs
oil for shallow frying
Method
To Make Sandwich Stuffing
Heat up oil in a large frying pan over medium high heat.
Add chicken and stir fry for 1-2 minutes or until crispy.
Now add all the veggies and stir fry for 1 minutes or until crisp-tender.
Season with salt and pepper.
Stir in the mayonnaise, ketchup and soy sauce until well combined.
Turn the heat off.
To Make Sandwich Stuffing
Take two bread slices and cut them into round shape with a cutter or a mug.
Press them to make it thin.
In a shallow bowl, beat eggs with salt and pepper.
Press the round part of both slices together and dip in egg then roll in bread crumbs.
Shallow fry for 2 minutes or until they turn crispy and golden on both sides.
Remove from the oil and repeat this method with remaining bread slices.
Now cut bread slices into halves.
Try open them from between like a pocket and fill it with chicken veggie filling.
Transfer into a serving platter. Pocket Bread Sandwich is ready to serve. ENJOY!
Serving Suggestions: Serve with tomato ketchup or your favorite dipping sauce.
I have also posted Chicken Pita Pockets Recipewhich is another easiest & tastiest version of making sandwiches. Do check it out as well.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
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Samosas make a great little starter with endless variations on fillings to suit your tastes. So today’ I decided to give a new twist to my samosas and made samosa’s with spicy tikka filing. Yum Yum Truly mouth watering!
Photo:Tikka Samosa Recipe[/caption]
Bismillah, let’s begin!
Check it out the Tikka Samosa Recipe and printable version below.
Tikka Samosa Recipe
For Samosa Filling
2 boneless chicken breasts
2 tablespoon lemon juice
2 tablespoon tikka masala
1 tablespoon ginger garlic paste
salt to taste
For Samosa
12 samosa sheets (manda patti)
1 egg wash
oil for deep frying
Method
Place chicken and ginger garlic paste in a large bowl. Sprinkle tikka masala and salt over it.
Drizzle lemon juice over the chicken and toss to coat evenly.
Marinate for 30 minutes to blends flavors.
Heat 1 tablespoon oil in a grill pan over medium heat.
Cook chicken for 15 minutes or until done.
Shred the chicken with a fork.Wrap samosa’s with chicken tikka filling.
Sealed with egg wash.
Deep fry samosa for 2-3 minutes or until they turn golden brown.
Remove from the oil and absorbent on a kitchen paper. Tikka Samosa is ready to serve. ENJOY!!
Serving Suggestions: Serve with Sweet and Spicy Chutney or Apricot Chutney.
I have also posted Parcel Samosa Recipe which is another easiest & tastiest version of making samosa. Do check it out as well.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
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This Tangy Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
Tangy Pan Fried Fish
This Tangy Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
1 pound thick fish fillets (cleaned (I use mahi mahi fish))
scant pinch turmeric powder
1 tablespoon ginger garlic paste
1 teaspoon green chilli paste
1 tablespoon olive oil
1 tablespoon white vinegar
1 tablespoon lemon juice
1 teaspoon red chilli flakes
1/2 teaspoon Dijon mustard
1/4 teaspoon roasted cumin powder
1/2 teaspoon chaat masala powder
1/2 teaspoon garam masala powder
salt to taste
2 tablespoon rice flour
To Serve
lemon wedges
grated white radish (add pinch of salt and cayenne pepper)
Directions
Clean fish properly and pat dry on paper towel or kitchen towels.
Sprinkle turmeric over the fish fillets and set aside.
Meanwhile, In a medium bowl, mix together the green chili paste, ginger garlic paste, vinegar, lemon juice, red chili, Dijon mustard, cumin, chaat masala, garam masala powder and salt.
Rub this marination over the fish fillets.
Refrigerate for at least 30 minutes to blend flavors.
When ready to cook, set the fish out of the refrigerator.
Heat up 1 tablespoon olive oil in a heavy bottomed pan over medium heat.
Sprinkle rice flour over the marinated fish.
Mix until well combined. The liquid in the marinade and from the fish should be enough to moisten the rice flour.
Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 4 minutes per sides.
Remove from the pan and transfer into a serving platter. Tangy Pan Fried Fish is ready to serve.
Serving Suggestions: Serve immediately with lime wedges and steamed vegetables, brown rice pilaf or lentils.
This Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
Photo: Tangy Pan Fried Fish (Clean Eating Version)
It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This Tangy Pan Fried Fish relies on warm flavor of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar and chaat masala. I pan fry the fish in virgin olive oil, you need to try fish cooked in it to know how awesome it tastes but canola or other oil will work fine too.
Photo: Tangy Pan Fried Fish (Clean Eating Version)
Check it out the Tangy Pan Fried Fish Recipe and printable version below!!
Tangy Pan Fried Fish
This Tangy Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
1 pound thick fish fillets (cleaned (I use mahi mahi fish))
scant pinch turmeric powder
1 tablespoon ginger garlic paste
1 teaspoon green chilli paste
1 tablespoon olive oil
1 tablespoon white vinegar
1 tablespoon lemon juice
1 teaspoon red chilli flakes
1/2 teaspoon Dijon mustard
1/4 teaspoon roasted cumin powder
1/2 teaspoon chaat masala powder
1/2 teaspoon garam masala powder
salt to taste
2 tablespoon rice flour
To Serve
lemon wedges
grated white radish (add pinch of salt and cayenne pepper)
Directions
Clean fish properly and pat dry on paper towel or kitchen towels.
Sprinkle turmeric over the fish fillets and set aside.
Meanwhile, In a medium bowl, mix together the green chili paste, ginger garlic paste, vinegar, lemon juice, red chili, Dijon mustard, cumin, chaat masala, garam masala powder and salt.
Rub this marination over the fish fillets.
Refrigerate for at least 30 minutes to blend flavors.
When ready to cook, set the fish out of the refrigerator.
Heat up 1 tablespoon olive oil in a heavy bottomed pan over medium heat.
Sprinkle rice flour over the marinated fish.
Mix until well combined. The liquid in the marinade and from the fish should be enough to moisten the rice flour.
Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 4 minutes per sides.
Remove from the pan and transfer into a serving platter. Tangy Pan Fried Fish is ready to serve.
Serving Suggestions: Serve immediately with lime wedges and steamed vegetables, brown rice pilaf or lentils.
If you like this Tangy Pan Fried Fish Recipe,Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
