TAWA FISH

INGREDIENTS:

·         Fish fillet ½ kg

·         Salt to taste

·         Ginger-garlic paste 3 tbsp

·         Ginger, finely chopped 1 tbsp

·         Garlic, finely chopped 1 tbsp

·         Rice flour 1 cup

·         Corn flour ½ cup

·         Eggs 3

·         Lemon (Juice) 4 – 5 lemons

·         Red food coloring as required

·         Black cumin seeds 2 tsp

·         Red chili powder 2 tsp

·         Garam masala powder 1 tbsp

·         Black pepper powder 1 tsp

·         Coriander seeds, crushed 2 tsp

·         Cinnamon powder 1 tsp

·         Oil to fry

·         For the Sauce

·         Dried dates 100 gm

·         Tamarind paste 1 tbsp

·         Chaat masala 1 tbsp

·         Chicken stock cubes 2 tsp

·         Yogurt 250 gm

 HOW TO COOK:

Fish:

• Marinate fish with salt, ginger-garlic paste.
• Leave aside for 10 minutes, then wash and strain excess water.
• Put chopped ginger and garlic on fish pieces after washing.
• Mix rice flour and corn flour.
• Then mix in the eggs.
• Also add lemon juice, red food coloring.
• Add all the spices.
• Beat together into a smooth paste.
• Dab this paste onto fish pieces and refrigerate for 10 minutes.
• Remove from fridge and shallow fry on tawa in oil or ghee.

  Sauce:

• Remove seeds from dried dates.
• Boil in 2 cups of water for 10 minutes to soften dates.
• When water reduces to half remove from heat and add all the other ingredients.
• Grind to a fine paste.
• Add a pinch of salt to the paste and mix.
• Serve the sauce with fish.