Thanks to Kavitha Shriyan, follower of Garam Tawa on Face Book who suggested the name for this dish.
This is a fusion of two Tawa roast fish recipes followed by my wife Meena and she modified that to suit the South and North Indian tastes, while baking them to avoid all that excess fat and get a firm but tasty seafood treat!
We tried making this with Indian Red Snapper Fish(Yeri) but any fleshy fish that can be cut into fillets or cubes can be substituted.
All you need to do is to be little generous with that tang and spice to make this dish deserve its name!
Ingredients:
Fish fillets or cubes - 500Gms
Green Chillies - 4(Add more if you like)
Ginger Garlic paste - 2 Tsp
Pepper powder - 1/2 Tsp
Salt - 1/2 Tsp or to taste
Cumin Powder - 1/2 Tsp
Turmeric powder - A pinch
Chaat Masala - 2 Tsp
Garam Masala powder - 1/2 Tsp
Lemon - 1
Butter - 1 Tsp
Oil - 1 Tsp
Method:
Wash and pat dry the fish fillets/cubes.
Make green chilli paste.
Mix green chilli paste with other ingredients except oil, squeeze lemon and apply to the fish fillets/cubes and marinate for 1 hour in the fridge.
Preheat oven to baking temperature.
If you are using fish fillets, layer the drip tray with aluminium foil and arrange the marinated fillets.
If you use fish cubes, pin them with wooden skewers.
Bake for 20mins or till golden, basting with oil every 5 mins on both sides.
Serve with green salad and lemon wedges.
Goes well as a starter snack with cocktails or mocktails.
This is a fusion of two Tawa roast fish recipes followed by my wife Meena and she modified that to suit the South and North Indian tastes, while baking them to avoid all that excess fat and get a firm but tasty seafood treat!
We tried making this with Indian Red Snapper Fish(Yeri) but any fleshy fish that can be cut into fillets or cubes can be substituted.
All you need to do is to be little generous with that tang and spice to make this dish deserve its name!
Fish fillets or cubes - 500Gms
Green Chillies - 4(Add more if you like)
Ginger Garlic paste - 2 Tsp
Pepper powder - 1/2 Tsp
Salt - 1/2 Tsp or to taste
Cumin Powder - 1/2 Tsp
Turmeric powder - A pinch
Chaat Masala - 2 Tsp
Garam Masala powder - 1/2 Tsp
Lemon - 1
Butter - 1 Tsp
Oil - 1 Tsp
Wash and pat dry the fish fillets/cubes.
Make green chilli paste.
Mix green chilli paste with other ingredients except oil, squeeze lemon and apply to the fish fillets/cubes and marinate for 1 hour in the fridge.
Preheat oven to baking temperature.
If you are using fish fillets, layer the drip tray with aluminium foil and arrange the marinated fillets.
If you use fish cubes, pin them with wooden skewers.
Bake for 20mins or till golden, basting with oil every 5 mins on both sides.
Serve with green salad and lemon wedges.
Goes well as a starter snack with cocktails or mocktails.
1 comment:
Like baked dishes when I cook non-vegetarian meal for my dearest hubby. Easy and healthy. Thank you for the recipe.
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