Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
500 grams fleshy fish fillets
2 teaspoons cumin powder
2 teaspoons chillie powder
1 teaspoon pepper powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
Salt to taste
2 teaspoons vinegar
2 tablespoons Semolina or flour
oil for frying
Wash the fish and mix it with all the above ingredients. (except the oil)
Heat oil in a pan till smoky and fry the fish tikkas till golden brown on both sides.
Squeeze lemon juice on the Tikkas when done.
Drain and serve hot with mint chutney and onion rings.