Clean the mushka fish, remove the scales from the top, split the fish into two from the center.
Marinate the fish with lemon juice, ginger garlic paste, salt, pepper and oil.
Leave it to marinate for 15 – 20 minutes.
For Tamarind Sauce:
Take tamarind pulp, red chilli powder, crushed red chilli, cumin seeds and coriander seeds, finely chopped green chillies, sugar, salt and pepper and oil in a bowl and mix well.
Pour the sauce in a medium skillet and cook on a medium flame till it begins to boil.
Turn the flame off and leave it to cool.
Now take a griddle or a frying pan, put on a medium flame.
Heat oil put the marinated fish in the pan and fry till done.
Now flip and cook the other side.
Turn the flame off and place the fish on a platter, pour the tamarind sauce on the fried fish and serve hot.
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