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Meen Vazhakkai ChopsMeen Vazhakkai Chops

Chef

:Karan Suri, Team India

Recipe Cook Time

:1 Hour
..................................................................

Crispy banana and fish, tossed in spicy masala, served with shallots, curry leaves and coconut.

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Ingredients

  • 900g Basa fish fillet

    Salt to taste

    1 Tbsp turmeric powder

    2 Tbsp deggi mirch powder

    3 tsp cumin powder

    4 lemons

    2 Tbsp ginger garlic paste

    4 raw bananas

    2 Tbsp whole garam masala (cinnamon, cardamom, star anise, peppercorn, cloves)

    1 1/2 Tbsp fennel seeds (saunf)

    2 Tbsp curry leaves

    2 1/2 Tbsp cashew nuts

    2 Tbsp mustard seeds

    1 Tbsp black pepper powder

    2 Tbsp green chilli, chopped

    1/2  cup green coriander

    3/4 cup fresh grated coconut

    1/2  cup coconut oil

    1 cup bhunna masala

    3/4 cup cornflour

    1/2 cup rice flour

    150 g madras shallots

    4 banana leaves

Method

Clean and cut the fish into long strips.

Marinate the fish with salt, turmeric powder, deggi mirch powder, cumin powder, some lemon juice and ginger garlic paste.

Blanch the raw bananas for 6-8 minutes, cut into strips similar to the fish.

Prepare the spice paste by roasting the whole garam masala, fennel seeds, curry leaves, cashewnuts, mustard seeds, black pepper powder, green chilli, coriander leaves and fresh coconut in the oil.

Puree the spice paste and cook gently with the bhunna masala in coconut oil for 15 minutes.

Dust the fish and the banana with corn flour and rice flour to gently coat.

Fry the fish and the banana to golden colour and keep warm.

Check the seasoning for the spice paste and add the fried banana and fish, gently toss.

Fry the shallots and curry leaves in oil and reserve for garnish.

Place the fish on banana leaf, garnish with the shallots and curry leaves, fresh coconut and lemon wedge.

Key Ingredients: Fish Fillet, Salt, Turmeric, Kashmiri Mirch, Cumin Seeds, Lemon, Ginger, Garlic, Banana, Cinnamon, Green Cardamom, Star Anise, Black Pepper, Cloves, Fennel, Curry Leaves, Cashew Nuts, Mustard Seeds, Black Pepper, Green Chillies, Coriander Leaves


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