Fish Til Tinka
Servings - 2 - 3
Split bengal gram - 90 grams
Sole fish - 500 grams
Garlic paste - 3 teaspoons
Ginger paste - 2 teaspoons
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Lemon juice - 2 tablespoons
Mace - 2
Hung curd - 100 grams
Processed cheese - 100 grams
Fresh cream - 150 grams
Carom seeds - 1 1/2 teaspoons
Pounded mace - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Bread crumbs - 100 grams
Sesame seeds - 50 grams
Oil - for frying
Mayonnaise - 30 grams
Chilli sauce - 20 grams
Thai chilli sauce - 30 grams
Garlic - 1/2 teaspoon
Green chili - 1/2 teaspoon
Salt - 1/4 teaspoon
Coriander - for garnishing
1. Take a pan, add 90 grams split bengal gram and dry roast for 2 - 3 minutes or until it turns golden brown in color.
2. Transfer this into a blender and bend it into a fine powder.
3. Keep aside.
4. In a mixing bowl, add 500 grams sole fish, 3 teaspoons garlic paste, 2 teaspoons ginger paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons lemon juice and mix it well.
5. Marinate for 30 minutes.
6. Take a mortar and add 2 mace.
7. Crush it with pestle to make powder and keep aside.
8. In a another mixing bowl, add 100 grams hung curd, 100 grams processed cheese, 150 grams fresh cream, 1 1/2 teaspoons carom seeds, 1/2 teaspoon pounded mace, 1/2 teaspoon cardamom powder and mxi it well.
9. Now, add the marinated fish in it and mix it well.
10. Again marinate for 30 minutes.
11. In a bowl, add 100 grams bread crumbs, 50 grams sesame seeds and mix it well.
12. Add the marinated fish in it and coat it completely.
13. Heat sufficient oil in a deep fryer and deep these until it turns golden brown and crispy.
14. Drain it on an absorbent paper.
15. In a bowl, add 30 grams mayonnaise, 20 grams chilli sauce, 30 grams Thai chilli sauce, 1/2 teaspoon garlic, 1/2 teaspoon green chili, 1/4 teaspoon salt and mix it well.
16. Garnish the fish coriander.
17. Serve the fried fish with prepared sauce.