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How To make Grand Hotel Pasta and Fish
1/4 c Olive oil
1 Garlic clove, sliced
1/2 lb Flounder fillets
;cut in 1/2" strips 2 tb Flat leaf parsley, chopped
2 tb Fresh basil, chopped
1/4 c White wine
4 Plum tomatoes, halved
;seeded, cut in 1/2" slices Salt to taste Freshly ground black pepper ;to taste 1/2 lb Spinach spaghetti
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden. Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently. Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat. Cook spaghetti according to package directions. Drain; toss with sauce. From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.
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METHOD
1.We need boneless fish - 250 - 300 gram, cut it into cubes of 40 to 45 pieces
2.Now we need to marinate it
For marination we need
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Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
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Egg beaten - 2 to 3 tablespoon
Corn flour - 3 teaspoon
All purpose flour - 3 teaspoon
Lemon juice of half a lemon
Mix it well
3.Marinate for 5 to 10 minutes then deep fry it in oil and keep aside
4.In another pan heat oil - 1 tablespoon
To it add few ingredients and saute
Chopped ginger - 2 teaspoon
Chopped garlic - 1 teaspoon
Green chilies slit - 3
Few curry leaves
Yogurt - 3 teaspoon
Red chili powder - 1/2 teaspoon
Red chili sauce - 2 teaspoon
Soya sauce - 1 teaspoon
Salt - a srequired
Coriander powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Lemon juice - 1 teaspoon
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