Yield: 1 servings
|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)|
|5 grams||Fenugreek powder; (1/4oz)|
|1||Pinches red chilli powder|
|30 grams||Oil; (1oz)|
|200 grams||Spinach; (7oz)|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.