Chili Chicken

The 'Lazy Bug' had bit me hard ...... happens to me once in a while. I decided to hibernate for few days, which turned out to be little over a week. Now I have a long list of pending stuff that needs my attention ..... huh ! So I have decided to pen them down here. Don't you raise an eyebrow ..... I know its not of your interest to know about my pending stuff. Really ?? Who doesn't like to peek into the life of others ......... (evil grin). Don't you log into twitter trying to follow even damn soul ? Not to forget Face Book ....... you are considered an outcast if you don't have one.

Ufff ....... I have again drifted from my objective. So now my list of things that are crying out for my attention.

1. Cleaning my closet (J's included).

2. Laundry.

3. Check what's lurking in the kitchen and cleaning my pantry.

4. Plan the menu for the Halloween Party.

5. Decide on my and J's Halloween Costumes.

6. Complete one of the DIY projects that I began last month.

7. Finish writing my New Hampshire Travelogue.

Needless to say ...... these are included along with the daily chores. I know you can't help me in completing all this stuff but you can definitely help me in one ......

How about suggesting me a Halloween Party Menu for a crowd of 20 (kids included) ? Make sure it needs less work but leaves my guests go ga ga about the food.

Now time to nurse my neglected blog ........ hope you enjoy the Chili Chicken Recipe.

Preparation Time - 30 minutes
Serves - 4
Ingredients
Boneless Chicken Thighs - 1 pound
Dry Red Chili - 2
Bell Pepper - 1/2 cup diced
Onion - 1/2 cup diced
Egg - 1
Corn Flour - 1 tsp
Crushed black Pepper - 1 tsp
Soy Sauce - 1 tbsp
Chili Garlic Sauce - 2 tsp
Chinese Salt - 2 pinches
Salt per taste

Sugar - 1 pinch
Oil for cooking
Method of Cooking
1 Cut the chicken into bite size pieces. Wash and pat dry with a kitchen towel. Add egg , corn flour, pinch of chinese salt and a pinch of salt. Mix well to coat the chicken pieces. Heat oil in a kadhai, deep fry and keep aside.
2 In a skillet, heat some oil. Add the dry red chilies. Add the onions and bell pepper and fry for 5 minutes till the onions look transparent.
3 Add the soy sauce, salt and a pinch of Chinese salt and pinch of sugar. Stir fry for 2 minutes.Add the chili garlic sauce and mix well.

4 Combine the fried chicken pieces with the onion and bell pepper sauce mix. Stir fry for some time. Add a pinch of crushed pepper.

Serving Tips

Serve warm

Notes

Chinese should be cooked at high flame. Make sure you stir well to avoid burning the food.

Variation

Add Cashew nuts if you want. If you want the chili chicken with a little gravy, mix 1/2 tsp of corn flour to water and add it to the end product and simmer for a minute.

Other Names

Chili Chicken - Indo Chinese Chili Chicken, Bell Pepper - Capsicum, Chinese Salt - Ajinomoto.

Stuffed Chicken Buns ....

The world perceives me as an educated, intelligent and independent modern woman .... in short 'Aaj ki Naari'. Well I prepare business plans for my multinational clients, give presentations without fumbling a bit, carry my own baggage and fly from one part of the world to another. So these probably qualify me as an intelligent woman .... if you may think so. I am ok with it if you think otherwise too.

But coming to the term 'Independent' I have my own apprehension.Independent means getting to do whatever and whenever without any interference or intervention. In case your mind has started wandering too much let me clarify ....... I am treated equally by my husband, parents, in-laws and out-laws too. My boss takes every word of me.

A little bit of self introspection and soul searching tells me that I prefer to curb my own independence. I secretly admire that dependency. You may ask how ...... there is a laundry list of things that points at the fact that I love leaning on people around me.

Since we are all foodies let me start with an example from the kitchen. I fail to independently decide what dinner I need to prepare when the guests come over. I seek the opinion of J most of the times. Cleaning or butchering the chicken is absolutely not my cup of tea. J has to do the prep work for me before I start cooking that bird. Dependency again !

I look for his confirmation when I try that halter neck top at Macys ...... not that it makes any sense to him or would give a piece of his mind. I ask him before promising my girl friends for a night out. I tell my boss that I would discuss with my hubby before confirming on any onsite assignment. These are some stories after I got married. Not that I had all the freedom before. It was even worst .... here at least I can fight with J to get things done my way.

Mom would tell deadlines. I can't visit my friend across the street without her permission. I need the consent of my parents for going to the college picnic...... sometimes relatives too. Mom decides what dress I have to wear for my friends birthday party ...... the list just goes on.

NO, I am not complaining ...... I choose not to be independent. Too much of freedom would probably make me feel isolated and lonely. On any given day I would still want to look into the eyes of J for an affirmation for the smallest thing I want to do. Or call my parents and in-laws across the continent before taking an important decision. It is such a wonderful thing to have people around you to lean on and look up to.

And not to forget friends ..... they are also culprits. They have bugged me to post this recipe from the day they heard about it. No freedom in choosing the recipe I can post on my own blog ..... My friends decide it for me :-)

So stuffed chicken bun for all you buggers (read as close friends) there .........

I volunteer to lean on people and curb my independence.

Preparation Time 90 minutes

Makes - 6 medium size buns

This recipe preparation involves 2 steps

1. Preparing the Stuffing

2. Preparing the Dough for the buns.

For the Stuffing

I used the left over 'Chicken Fry for my stuffing. Just shredded it a little bit before stuffing it. You can find the recipe for the stuffing here.

Ingredients for the Dough

All Purpose Flour - 1 cup

Yeast - 1 tsp

Luke warm water - 3/4 cup

Sugar - 1 tsp

Salt - 1/2 tsp

Egg - 1

Method of Preparation

1. Take luke warm water in a bowl. Add the salt and sugar to it and dissolve. Add the yeast to this water and let it sit for 10-15 minutes till you see the froth on the top. If their is no froth then discard the water and start all over again.(The froth happens only if the yeast is active).

2. Once the yeast water is ready, add it to the flour and knead it to make a soft dough.

3. Keep the dough in a warm place for about 30 minutes. Cover it with a damp cheese cloth. You will notice that the dough will rise and double in size.

4. Punch the dough and knead again. Keep it back for about 10-15 minutes again. Cover with a damp cloth.

5. Pinch out equal size balls from the dough. Keep it on a baking tray. Grease the tray before keeping the pinched balls on it. Keep these balls aside for 10 minutes.

6. Now take the balls and make a depression such that it looks like a small bowl. Stuff the shredded chicken and ball it in.Repeat to stuff all the balls

7. Beat the egg and brush it on top of the buns.

8. Preheat the oven and bake these buns at 350 degrees F for about 30 minutes or until you see the buns turn golden brown.

Serving Tips

Serve at room temperature. You can store them in an air tight container for 3 days in your refrigerator. Warm it in your microwave and enjoy.

Notes

Do not use hot water or cold water to mix the yeast. Else the yeast will die and the dough won't get fluffy. Use fresh yeast as much as possible.

Variation

You may stuff the buns with any thing you like. You can add oregano to the dough when kneading it.

Instead of egg washing the buns, brush it with milk for a vegetarian bun.

Chicken Fry

I am so not a movie person .... I am pretty picky about the movies I watch. If the movie doesn't hold my attention for the first 15 minutes I simply choose to dump it.I don't care even if it's a Tom Hank's or Brad Pitt's movie. On the contrary, if I like something I never get bored of it and can watch it for ever !! I know some people think that's ridiculous but sorry that's how it is.

Of the few movies that could make their way to my good books is 'Julie n Julia'. I fell so much in love with the characters of the movie that I went ahead in buying the DVD. Thanks to J who persuaded me to watch it when I was so not in the mood for a movie.

Every time I watch the movie I step into the shoes of Julie Powell - She is a government employee by day who is not so happy with her job but has to keep it for the heck of it. She loves cooking, that is something where she finds true happiness and which is so much a stress buster at the end of a busy boring day. She jumps with joy with the little happiness she finds through her way to cooking and gets equally upset when things don't work out her way. She cries like a child when her Beef bourguignon gets burnt. Well I am so much like her in my real life. That's how I feel. And with J telling me the same I have started believing that.

Also did I mention that she blogs about food and jumps with excitement seeing the first comment on her post. Julie believes that the world would come to a stand still and her readers would terribly get upset if she doesn't write.

Today I was so not in the mood to post anything on my blog. But then there was this strange belief that my blog friends and readers would be waiting for my post. Not sure if that is true at all !! So here I am .... I have ignored the pile of clothes that are crying out to be folded and kept in the closet,given a blind eye to the dust that has set on the books and given a deaf ear to J's demand for pakodas on this rainy eve.

Not sure if any body out there is waiting to read my blog but here I am writing ......the truth being it brings solace to me.

Preparation Time - 40 minutes

Serves - 3

Ingredients

Boneless Chicken - 1/2 pound

Egg - 1

Corn Flour - 1 tsp

Dry Red Chilies - 2

Pepper Powder - 1/2 tsp

Chopped Garlic - 1 tbsp

Chopped Ginger - 1/2 tbsp

Ginger Garlic Sauce - 1 tbsp

Cumin Powder - 1/2 tsp

Red Chili Powder - 1 tsp

Lemon Juice - 1 tsp

Cashew Nuts - 1/3 cup

Salt per taste

Oil for cooking.

Method of Preparation

1 Cut the chicken into small bite size pieces. Wash and pat dry.

2 Add corn flour + 1/2 tsp red chili powder and egg to the chicken. Mix well to coat the chicken.

3 Heat some oil in a Kadhai and shallow fry the chicken. Remove to a paper towel and keep aside.

4 Take about 1 tbsp of oil in a frying pan. When hot, break the dry red chilies and add to the oil. Add chopped garlic and ginger and fry on medium heat for 5 minutes. Next add the cumin powder and remaining red chili powder and mix well.

5 Add the fried chicken to it and mix well. Add the cashewnuts too. Add salt per taste.

6 Add the chili garlic sauce to it and stir well to coat the chicken pieces. If it is too dry, sprinkle a little water to it.

7 Saute till all the flavors mix and remove to a serving plate. Sprinkle lime juice on top of it and mix well.

Serving Tips

Serve as a starter at room temperature.

Notes

Do not over fry the chicken, else it may become rubbery.

Variation

You may increase or decrease the amount of chili garlic sauce to make it more / less spicy.

Adding cashew nuts is also optional.

Coriander Chicken

We all love 'Free' stuff .... don't we ? So this time when I was in the neighborhood shop buying grocery I was lured by this ' Buy one Get one Free - Chicken Breasts'. And the 'free' bug hit me hard. And I decided to buy this pale frozen tasteless free chicken ! !

But my dear friends nothing comes for free in this world ........ in my excitement getting a tray of free chicken breasts I forgot to check the expiry date. It was too late when I realized ........ I had to consume the free one first ...... yah the expiry date was just a day after I bought it.

So I had no choice but to cook chicken ....... but guys let me tell you a small secret, you can never go wrong cooking chicken. The end result is at least edible if not good. And some people would simply eat it because it's 'Chicken' !!

With this belief I started preparing this chicken curry ..... my own recipe ! Not that I wanted to experiment. On any given day I would love to eat mom's Country Style chicken curry. But sometimes this blogging stuff freaks me out ..... with the desire of showing off my own culinary skills and getting applauded by my co bloggers, I present you my experimental Coriander Chicken.

Not : Try at your own risk. There are chances you get addicted to it ...... equal chances of dumping it too :-)

Preparation Time - 45 minutes

Serves - 4

Ingredients

Chicken Breasts - 1 pound

Onion - 1 big

Tomato - 1

Chopped Cilantro - 2 cups

Curry Leaves - few

Ginger - 1.5 inches

Whole Black Pepper - 10

Cumin Seeds - 1/2 tsp

Cinnamon - 2 inches

Whole Coriander Seeds - 1 tsp

Chicken Curry Powder - 1 tbsp

Green Chili - 4

Turmeric Powder - 1/2 tsp

Salt per taste

Oil for cooking

Method of Preparation

1 Cut chicken breasts into medium size pieces. Chop onion and tomato finely and keep aside.

2 Grind and make a thick paste of coriander leaves, ginger, curry leaves, green chilies, coriander seeds and whole pepper.

3 In a Kadhai, add enough oil. Add whole cinnamon and cumin seeds. Add the finely chopped onions and fry till golden brown.

4 Add the finely chopped tomatoes along with turmeric, chicken masala and salt. Fry till the tomatoes are soft.

5 Add the chicken pieces and fry till the chicken pieces look opaque/ white.

6 Pour the mixture of coriander mixture and mix well.

7 Keep frying till all the moisture evaporates and the chicken gets cooked. Do not add water. The masala will turn brown in color when cooked completely.

Serving Tips

Serve warm with rice or roti/ chapatti/ paratha.

Notes

Keep stirring the masala else it may stick to the bottom.

Variation

You may add green chilies per taste. Instead of chicken breast pieces you may use any piece. You can use the stem of coriander leaves for making puree.

Other Names

Coriander Chicken - Coriander Chicken Curry, Coriander - Cilantro, Cumin - Jeera.

Bhapa Illish

The one thing that I and my bengali friends discuss often is food. It doesn't take much time for the discussion to take the avatar of an argument. Well don't take me wrong, I am also picky about my friends with whom I argue. They are my childhood friends .... hence always taken for granted. Let me clarify that it happens both ways .... not that I am a nasty girl and that they are saints. (Just in case they are reading and smiling about my confession).

The comparison is always there as both the states share similar food habits. And both are big time fisheaterians !! Illishi Macha (in Odiya) or Illish Mach (Bengali) being the most sort after one. My Bengali friends leave no stone unturned when they go gaga about Bhapa Illish. But they have never been generous to serve me with this Bengali Delicacy. Yah I am complaining about all you guys ..... so at least feel sorry for this and stop grinning for heaven's sake.

So I decided to prepare it all my myself and stop relying on these guys. But let me admit that I called up Soumik - a Bong and an awesome cook ( it sometimes takes gutts when you praise people you fight with :-) ) for the recipe.

Well the conversation was not so pleasant as we fought over food again ...... But I got the recipe for Bhapa Illish (Microwave version) from him.

I hate hate hate to admit that his recipe indeed turned out to be finger licking good.

Soumik, just in case you are reading , don't be in the false notion that I am going to agree with you ever when it comes to food ! This is probably your lucky day and the last time I am agreeing with you :-)

Preparation Time - 15 minutes

Serves - 3
Ingredients
Hilsa Fish - 6 pieces
Mustard Seeds - 1/2 cup
Poppy Seeds - 1/3 cup
Plain Yogurt - 2 tsp
Turmeric Powder - 1 pinch
Green Chili - 4
Mustard Oil - 4 tsp
Salt per taste
Method of Preparation
1 Wash and clean the hilsa pieces. Pat them dry with a paper towel and keep aside.
2 Soak mustard seeds and poppy seeds for couple of minutes.
3 Add green chilies to the mustard and poppy seeds and wet grind it to a thick paste.
4 Now remove this paste into a microwavable dish.Add turmeric powder and plain yogurt to it.Also add 4 tsp of mustard oil to it.
5 Add the hilsa pieces to it and coat well with the mixture.
6 Cover the dish with a plastic wrap and microwave it for 12 - 15 minutes.

Serving Tips

Serve warm with plain rice.

Country style Chicken Curry

Hissshhhhh ..... I heard the pressure cooker whistle. I quickly ran to the kitchen. I had seen dad come home with a black plastic bag from the market ....It was Sunday morning and I knew it was chicken. Since morning, I had made a hundred trips to the kitchen to check on it. Other days I won't even buzz by the kitchen. I moved around my mom asking her a thousand questions about how and when the chicken curry would be ready.

I hanged around her till I irritated her .... she shooed me away like a little kitten and asked me to come only when I heard the pressure cooker whistle. So there I was ....

I got myself a small plate and a spoon and waited till I got a small piece of it. Mom opened the cooker .... hot steam gushed out it spreading the aroma of spices and chicken, the curry still boiling. I peeped into the cooker as mom moved the ladle trying to mix the gravy well. 'Can I get that piece to taste', I asked mom pointing at the leg piece. 'No, you will get it with rice during lunch, not now', mom said while she carefully put a small piece with a little gravy on my plate.

I was happy with whatever I got. I carried the plate carefully to my favorite spot. I sat their licking the gravy and waiting for the tiny piece of chicken to cool down.

This chicken curry is my mom's recipe. A simple country style chicken curry without any frills.

Preparation Time - 45 minutes

Serves - 3

Ingredients

Chicken Legs - 6

Chopped Onions - 5 cups (loosely packed)

Garlic Cloves - 5

Ginger - 1 inch

Chopped Tomatoes - 2 cups

Whole Cinnamon - 2 inches

Whole Cardamom - 4

Whole black pepper - 10

Cumin Seeds - 1 tsp

Turmeric Powder - 1 tsp

Red Chili Powder - 1 tsp

Chicken Masala - 1 tbsp

Salt per taste

Mustard oil for cooking

Method of Preparation

1 Wash the chicken pieces and keep aside. I have used leg pieces but you can use chicken thigh or breasts with bones

2 Finely chop onions. Crush the garlic cloves and ginger using a mortar and pestle. Chop tomatoes

3 Pour about 2 tbsp of mustard oil into the pressure cooker. When warm add all the whole garam masalas (cinnamon + cardamom + black pepper) along with cumin seeds.

4 Now add the chopped onions to it and mix well. Fry the onions till they look translucent. Add the crushed garlic and ginger and mix well.

5 Add a little salt, turmeric powder and red chili powder to it. Mix well and keep stirring till the masala starts getting pulpy.

6 Add the tomatoes now. Mix well and fry till the tomatoes are soft and the masala gets 3/4 th cooked.

7 Now add the chicken legs and stirr to coat them with the masala. Keep stirring else the masala will stick to the bottom of the cooker. Continue to do this till the masala is completely cooked.

8 Mix the Chicken Masala with a little water to make a paste. Pour it on the chicken and mix well. Stir for some more time.

9 Add about 4 cups of water to the masala. Add salt again per taste.

10 Close the lid of the cooker and cook till one whistle.

11 Open the cooker after it cools down. If you want the gravy to be thicker cook for some more time to let the excess water evaporate.

12 Garnish with chopped coriander leaves.

Serving Tips

Serve warm with Rice or any Indian flat bread.

Variation

You can use vegetable oil or Canola oil instead of Mustard oil for cooking. Use your choice of chicken pieces. You can use any store bought chicken masala powder.

Other Names

Cinnamon - Dalchini, Cardamom - Elaichi, Cummin - Jeera,

Sending this to Divya's 'Show me the Curry'

Chili Garlic Shrimp

If you are feeling lazy but still want to have something that makes your taste buds happy and also makes you feel no guilty about having a high fat/ calorie food ,here is the perfect recipe. You can prepare this for your guests when entertaining and make it look like you sweated it out !!

So for all the lazy souls hanging around, here is a yummy seafood starter.

Preparation Time 30 minutes

Ingredients

Shrimp - 1/2 pound (15 in number - mid sized ones)

Capsicum - 1 Small

Onion - 1 Small

Garlic - 6 Cloves

Ginger - 1/2 inch

Green Chilli - 2

Crushed Pepper - 1/2 tsp

Soy Sauce - 3 tsp

Vinegar - 1 tsp

Green Chili Sauce - 2 tsp

Oil - 3 tsp

Salt to taste

Coriander leaves for garnishing

Ajinomotto - 1 pinch (optional)

Method of Preparation

1 De vein and clean the shrimps. Cut the Capsicum and Onion into small cubes. Finely chop ginger and garlic. Slit the green chillis into halves. Keep aside.

2 Take 2 cups of water in a vessel and put the cleaned and de veined shrimps into it. Add a pinch of salt to it. Cook on medium heat for 5 minutes. Once the shrimps start turning orange and opaque remove and drain the water.( I prefer boiling the shrimps to frying it as it gives the same flavor without compromising the taste and of course being healthy with no fat )

3 In a non stick skillet or frying pan put 3 tsp of oil. When the oil is hot put the slit green chillis and chopped garlic and ginger. Add capsicums to it and stir fry for 5 minutes.Then put the onions and saute till translucent.

4 Add the boiled shrimps to it. To this add all your sauces and stir fry on high heat for 3 - 5 minutes. Add salt, pepper and ajinomotto.

Remove to a dish and garnish with chopped corrinader leaves.

Chilli Garlic Shrimps are ready to tickle your taste buds.

Serving Tips

Enjoy this dish as a stand alone starter. You can also have it as a side dish with noodles or chinese fried rice.

Notes

Chinese dishes taste great when cooked on medium - high heat flame. So make sure you stir it at regular intervals.Steam the capsicum in the microwave for 2-3 minutes before you fry them. This will reduce your cooking time.

Variations

Use yellow/ red capsicum for a colorful look.

If you are a vegetarian, try the same thing with paneer. But make sure that you add the paneer towards the end and give it a smooth stir to avoid breaking it.

Also try this with fish fillets. It turns out great !

If you like very spicy food, add a tsp of chilli garlic sauce. And if you like less spicy then add a tsp of tomato ketchup. It sweetens it a bit.

Other Names

Capsicum - Bell Peppers, Green Chillis - Jalepeno, Coriander leaves - Dhaniya patta.

Fish Do Pyaza

What is life without some spice ! I sometimes wonder how the use of same spices induces different flavors to different dishes. Guess that's the wonder of Indian cooking ! This fish recipe comes from my grandma's kitchen.She herself is a vegetarian but her fish recipe is something that I die for. Back home Rohu is the fish used for this recipe. But I replaced it with Tilapia fillets.So all the fisheterians get ready for this simple yet delicious fish fry.
Preparation Time - 30 minutes
Serves - 4
Ingredients
Fish - 1 pound Tilapia
Lemon juice - 1tsp
Onion - 2 Medium size
Ginger Garlic Paste - 2 tsp
Vinegar - 1 tsp
Tomato Puree - 2 tsp
Pepper Powder - 1/2 tsp
Turmeric - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Red Chili Powder as per taste
Oil for Cooking
Method of Preparation
1 Wash and clean the Tilapia fillets.Cut the fish into medium size pieces. Marinate the fish with lemon juice,turmeric and little salt and keep aside for 10 -15 minutes.
2 Take some oil in a pan and fry the fish on both sides till cooked.
3 Chop onions into thin slices. Take about 2 tsp of oil in the pan. Fry the onions till they look translucent.Add vinegar to the onions now.
4 Add ginger garlic paste and tomato puree to the onion and cook thoroughly. Add salt, and red chilli powder.
5 Once the masala is ready add the fried fish to it. Mix well such that the masala gets coated well on the fish. If needed sprinkle a little water. Add garam masala and pepper powder.
Garnish with coriander leaves and serve hot.
Serving Tips
Serve hot as a side dish with Jeera Rice/ Fried Rice / Plain rice or even with any flat bread like Naan or Roti
Notes
Make sure the oil is properly hot while frying the fish else the fish may break. Do not over fry the fish.
Variation
You can use any other fish instead of Tilapia for this recipe.
Fresh chopped tomatoes may be used instead of tomato puree.

Grilled Pomfret

This week went by very fast. A beautiful surprise from J on my B'day. A quite birthday celebration ..... just the two of us with some mushy moments, good food and wine. He swept me off my feet ! Getting my first blog award. .... life was indeed generous to me. Could not have asked for more. Also glad that I made new friends on the way of blogging ..... it feels so nice when people whom you hardly know applaud you for your work. I thank them all from the core of their heart.

J and I are big time fisheterian This grilled fish is one of our fav. Traditionally it is prepared with mustard paste. The fish is wrapped in a banana leaf and thrown into a traditional chula.

But this variation tastes equally good. It being summer and with weekend around the corner, I thought this is the perfect time to post this recipe. Barbecue/ Grill a fish instead of meat and you will fall in love with the taste.

Preparation Time - 30 minutes
Serves - 1

Ingredients

Whole Pomfret Fish - 1

Plain Yogurt - 2 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Red Chili Powder - 1/2 tsp

Crushed Kasuri Methi - 1 pinch

Oil - 1 tbsp

Lime Juice - 2 tsp

Salt to taste

Method of Preparation

1 Clean and wash the Pomfret. Wipe dry using a kitchen towel.

2 Make small slits on the fish on both sides.

3 Rub lime juice over the fish.Sprinkle a little salt and rub again.

4 In a bowl mix plain yogurt + Coriander Powder + Cumin Powder + Red Chili Powder + Crushed kasuri methi + Oil and a little salt. Mix well.

5 Marinate the fish well. Make sure you rub the marination on the slits on the fish.

6 Keep in fridge for about 1 hour after marinating.

7 Preheat oven at 350 Degree F.

8 Grill the Pomfret for about 20 - 30 minutes (varies from oven to oven)

Serving Tips

Sprinkle chat masala and a little lime juice before serving. You may also grill some onions and serve along with it.

Notes

Rubbing Lime juice reduces the fish smell. Do not over grill it.

Variation

You may also mix store bought tandoori masala with yogurt. Instead of whole pomfret, try salmon steaks. Tastes equally well.

Other Names

Grilled Pomfret - Tandoori Pomfret.