Hari machchi

Yield: 1 servings

Measure Ingredient
500 grams John Dory; (17 1/2floz)
3 teaspoons Lemon juice
50 grams Mint leaves; (2oz)
1 Pinches chaat masala
50 grams Coriander leaves; (2oz)
10 grams Ginger; (1/2oz)
2 Green chillies
5 grams Fenugreek powder; (1/4oz)
1 Pinches red chilli powder
30 grams Oil; (1oz)
200 grams Spinach; (7oz)
Lime juice

Clean and wash the fish fillets and dry with kitchen pepper.

Make a paste of mint, coriander, ginger, chilli, salt, spices and lemon juice. Add the gram flour to the paste for binding, add the fish fillets in the marinade and leave aside for 20 minutes.

Wash the spinach, cut in thick strips and dry. Heat oil in a deep pan fat fryer and fry the spinach until crisp.

Heat some oil in a flat pan. Take the fillets out of the marinade, shake off the excess sauce and fry fish on both sides until cooked. Remove and place the fish on kitchen towel to soak up the fat.

Place on an oval platter sprinkled with a little lime juice and cover with the crisp spinach ribbons. Sprinkle the chaat masala on top.

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