Ingredients:
4-5 medium Flatfish Fillets( Plaice, Sole or Flounder)
1 tsp Garlic paste
1 tsp Garam Masala
1 tsp Chilli powder
1/4 tsp Turmeric
1/2 tsp Salt
1 tbsp Vegetable Oil
1 tbsp Lemon Juice
1 tbsp Fresh Coriander
Method:
Line a flameproof dish or grill tray with foil. Rinse and pat dry the fish fillets and put them on the foil-lined dish or tray.
In a small bowl, mix together the garlic, garam masala, chilli powder, turmeric, salt, fresh coriander, oil and lemon juice.
Using a pastry brush, apply the fish fillets evenly all over with the spice and lemon juice mixture.
Preheat the grill to very hot, then lower the heat to medium. Grill the fillets for about 10 mins, basting occasionally, until they are cooked right through.
Serve immediately with an attractive garnish, such as grated carrot, tomato quarters and lime slice, if wished.
Tip: Sprinkle salt on hands to minimize slipperiness when handling fish.
Zeera Chicken Recipe
Ingredients:
750 gms Chicken, cut into pieces
1 tbsp Sabut Zeera
1 tbsp Zeera Powder
1 tbsp Coriander powder
1/2 tsp Black Pepper
1/2 Carom Seeds (Ajwain)
1 tbsp Chicken Masala
1 cup of water
Salt to taste
Garnishing:
3 tsp Vegetable Oil
2 tbsps Green Dhania (Coriander), finely chopped
1 tsp Green Chillies, finely chopped
Method:
Heat the vegetable oil, when hot add the sabut zeera and stir for half a minute.
Then add the zeera powder, coriander powder, chicken masala, salt , ajwain, pepper , chicken and mix well.
Add 1 cup of water, cover and cook over medium heat stirring occasionally till the chicken is done for another 10-15 mins.
When the chicken is done, sprinkle the fresh coriander leave and green chilli (optional) onto the dish and serve with a nice hot naan and green mint chutney.
Tip: Grill chicken to remove excess fat and add flavour. Instead of sauteing in stews and braised dishes, grill to remove fat and save on clean-up.
