Restaurant Style Spicy Finger Fish Fry Recipe by Food Fusion
Restaurant Style Spicy Finger Fish Fry Recipe in signature Food Fusion style. #HappyCookingToYou #FoodFusion #winterrecipes #fishrecipe
Written Recipe:
Recipe in English:
Ingredients:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-In a blender,add green chillies,mint leaves,fresh coriander,water & blend well.
-Take out in a saucepan,add tamarind water,sugar salt,cumin seeds,red chilli crushed,mix well & bring it to boil & cook on low flame for 2-3 minutes.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook well until it thickens.
-Let it cool.
-Can be stored in an airtight jar for up to 1 week in refrigerator (yields: 450ml).
Prepare Spicy Finger Fish:
-In a bowl,add all-purpose flour,red chilli powder,cumin powder,coriander seeds,red chilli crushed, black pepper powder,carom powder,turmeric powder,orange food color,salt,citric acid & mix well.
-Add yogurt,mustard oil,ginger garlic paste,gradually add water & whisk well to make a batter.
-Add fish & mix well,cover & marinate for 2 hours in refrigerator.
-In a wok,heat cooking oil & fry on medium flame until golden brown.
-Sprinkle chaat masala,fresh coriander & serve with hara masala imli chutney!
Recipe in Urdu:
Ajza:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-Blender mein hari mirchein,podina,hara dhania aur pani dal ker ache tarhan blend ker lein.
-Saucepan mein nikal lein,imli ka pani,cheeni,namak,zeera & lal mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Thanda ker lein.
-1-week kliya airtight jar mein dal ker refrigerator mein store ker saktay han (yields: 450ml).
Prepare Spicy Finger Fish:
-Bowl mein maida,lal mirch powder,zeera powder,sabut dhania,lal mirch crushed,kali mirch powder,ajwain powder,haldi powder,zarda ka rang,namak aur tatri dal ker ache tarhan mix ker lein.
-Dahi,sarson ka tel,adrak lehsan paste aur thora thora ker ka pani shamil karein aur ache tarhan whisk ker ka batter tayyar ker lein.
-Fish dal ker ache tarhan mix karein aur dhak ker 2 hours kliya refrigerator mein marinate ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown ho janay tak fry ker lein.
-Chaat masala aur hara dhania dal dein aur hara masala imli chutney ka saath serve karein!
Apricot jam tart: the traditional, simple and delicious recipe!
INGREDIENTS
260g (1 ½ cups) of all-purpose flour
135g (½ cup) of cold butter
1 egg
zest of 1 lemon
120g (½ cup) of sugar
a pinch of salt
260g (⅔ cup) of apricot jam
METHOD
1. Whisk flour with sugar, salt and lemon zest. Grate cold butter into the flour mixture. Mix flour with butter using your fingers to form fine crumbs. Mix crumbs with egg until it starts coming together.
2. Form the pastry into a ball, wrap it in plastic, and let it sit in the fridge for 30 minutes.
3. Cut ⅓ of the pastry and set aside. Roll another ⅔ of the pastry and place the pastry sheet into an 18 cm pie pan. Poke the pie base with a fork and let it sit in the freezer for 15 minutes.
4. Use another ⅓ of the pastry and cut into strips—Intertwine strips as shown in the video. Freeze for 15-20 minutes.
5. Fill the pastry shell with apricot jam and carefully cover the pie with the top intertwined part. Remove any excess.
6. Bake the pie for 40 minutes at 180°C/350°F. Let cool down completely and brush with more apricot jam before slicing.
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Our third cookbook “Italia amore cucina” is out!
This edition is dedicated to Italian cuisine and will reveal all of Grandma’s secrets to create the perfect menu for any occasion!
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Delicious Apricot Roll ????????
You can also use any fresh seasonal fruits…
it just couldn't be simpler and tastier...
Enjoy!
Ingredients:
• 2 large eggs
• 90 g caster sugar
• 90 g flour
• 5g baking powder
• pinch of salt
• vanilla extract /optional
• 500 g apricots, sliced
Baking tray 25 x 35cm
Baking time 15 min at 180 ° C.
1. Mix all the ingredients to make the cake batter.
2. Line a baking tray with parchment paper.
3. Place sliced apricots onto the tray and pour the batter over it.
4. Bake it for 15 min at 180 ° C, let it cool down and roll it.
5. And enjoy !
Serve it with ice cream or whipped cream!
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Baby weaning recipe - apricot & date polenta finger food
A quick and easy recipe guide for sweet polenta fingers - ideal weaning finger food for babies.
Fine cornmeal (polenta) makes a great soft ‘stick’ that can be held and mushed and easily gummed for young babies. You can make it simply with breast or formula and nothing else for a very first food, just like you might with baby rice. It’s much more nutritious than rice as it contains protein, iron, and vitamin A as well as carbohydrates. Or make it with dairy milk, cream, coconut milk, or any milk alternative.
Here we’ve made these little polenta stick using milk, cream, dates and apricots for a sweet taste. For babies under 8 months the apricots are best soaked to make sure they are soft and squashy enough for them. We like these fingers savory too, perhaps with cheese and fried onions, or spinach and grated red pepper.
For the finest polenta you use one part polenta to three of milk. Boil it in a pan until it has thickened and starts to lift off, then pour onto a dish to set. Once it’s cooled it can be eaten just as it is, or fried in butter for a richer flavor.
If you want a more detailed recipe please email us. info (@) guzzles.co.uk
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