Ingredients
| • | Boneless fish (basa) | 3-4 pieces |
| • | Oil | 1/2 teaspoon |
| • | Onion ,diced | 1 medium |
| • | Garlic | 8-10 cloves |
| • | Salt | to taste |
| • | Black pepper powder | to taste |
| For salsa | ||
| • | Spring onion greens | 2 stalks |
| • | Spring onion bulbs | 2 |
| • | Garlic | 2-3 cloves |
| • | Jalapenos ,chopped | 1 1/2 teaspoons |
| • | Fresh coriander sprigs | a few |
| • | Parsley | a few sprigs |
| • | Salt | to taste |
| • | Black pepper powder | to taste |
| • | Lemon juice | 1/2 |
Method
To make green salsa, chop spring onion greens and transfer into a bowl. Add water and wash, drain and put into a blender jar. Roughly chop spring onion bulbs and add along with garlic cloves, jalapenos, coriander sprigs, parsley sprigs, salt and pepper powder and blend well.
Heat oil in a non stick pan, add onion, garlic cloves, salt and pepper powder. Place fish pieces on it, sprinkle salt and pepper powder on them. Cover and cook till the fish is cooked.
Transfer salsa into a bowl, add lemon juice and mix well.
Place the onion-garlic masala on a serving plate with fish pieces on top. Make quenelles of green salsa and place over fish.
Serve immediately.
To make green salsa, chop spring onion greens and transfer into a bowl. Add water and wash, drain and put into a blender jar. Roughly chop spring onion bulbs and add along with garlic cloves, jalapenos, coriander sprigs, parsley sprigs, salt and pepper powder and blend well.
Heat oil in a non stick pan, add onion, garlic cloves, salt and pepper powder. Place fish pieces on it, sprinkle salt and pepper powder on them. Cover and cook till the fish is cooked.
Transfer salsa into a bowl, add lemon juice and mix well.
Place the onion-garlic masala on a serving plate with fish pieces on top. Make quenelles of green salsa and place over fish.
Serve immediately.
No comments:
Post a Comment