My adventure with Sonal’s Special Spices continues .
A perfect way to celebrate Fish Friday / lent with tandoori fish made using my dear friend SONAL’S Tandoori Masala ..
I marinated the fish with spicy yogurt marinade which had ginger, garlic paste along with tandoori masala and lemon juice for an hour and then grilled it on a grilling pan ..
Fish filets 1lbs / 6 filets
Lemon Juice 1 TBS
Salt As per taste
Red chili powder. 1 Tsp ( optional)
Ginger paste 1 tsp
Garlic paste 1 tsp
Tandoori Masala 1 tbs
Garam Masala 1 tsp
Yogurt 1/4 cup
Prepare a marinade for the fish, by mixing, yoghurt, ginger garlic paste ,lemon juice , garam masala , red chili powder and Tandoori masala
Marinade the fish in the yoghurt marinade .Cover & refrigerate for an hour.
Remove fillets from marinade, wipe off excess marinade .Brush the cooking grates with oil. Lightly brush fillets with oil.
Grill fillets until fish is opaque and still moist Carefully turning fillets once when fish releases easily from grill pan .
If using a conventional oven , bake at 350 degrees for 10 minutes on each side.
Serve hot with cucumber , tomatoes , onion rings & lemon wedges ..
Methi ke Gote or Fenugreek leaves fritters is very popular snack from Gujarat and originally hails from tye village of DaKor in Gujarat . You can easily find these Gotas in shops selling street food. One can easily make these at home without any grinding or fermentation.
This is especially made in Gujarati household during the festival of Holi.
Prep Time: 10 mins | Cook time: 15 mins | Serves: 3-4
1 cup Chickpea Flour / Besan
1/4 cup sooji (semolina)
1/2 cup fresh Fenugreek Leaves chopped
1 tbsp Oil for the batter
1 tsp Coriander Seeds, lightly crushed
1 Tbs Peppercorns, crushed coarsely
1 tsp red chili powder
1 tsp ginger , chili paste
1 tsp Sugar
1/2 tsp Carom Seeds / Ajwain
1/4 tsp Hing / Asafetida
1/4 tsp Turmeric Powder
Juice of a lemon
1/4 tsp Baking Soda
Salt as per taste
Oil for deep frying
Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
Add the baking soda, ginger /green chillie paste lemon juice , peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
Now add chopped fenugreek leaves and mix well.
Now add the chickpea flour along with semolina and mix everything to form a thick batter.
Heat oil in a wok on medium flame for deep frying.
Scoop about a teaspoonful of batter with your fingers. Using your thumb slide it into the hot oil. Repeat 6 to 8 times depending on the size of your wok or karai.
Lower the heat and fry the gotas / fritters, turning them occasionally with a slotted spoon. They are done when they turn golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with mint coriander chutney or tomato ketchup along with coffee or tea.