What goes in:
Pomfret/seer fish filled cubes – 600 gms
Curd – 100 gms
Lime juice – 15 ml
Salt – 1tspn
Green chilly paste – 10 gms
Pepper powder – 1 tspn
Cumin powder – 1 tspn
Ajwane – 1/2 tspn
Butter – 50 gms
Oil – 30 ml
Coriander leaves – 30 gms
How to prepare:
1. Marinate fish in the marinade using curd, lime juice, salt, green chilly, pepper, cumin powder and ajwane.
2. Heat oil and butter in a pan and shallow fry to light brown colour & remove.
Accompaniment: Sprouted pulse salad, raita and bread strips.
Cooking time : 60 mts
