Finger Fish and Palak Paneer

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FINGER FISH

INGREDIENTS:

Fish fillets ………….. 500gm
Soy sauce …………….. 1/2 cup
Ajinomoto …………….. 2 tsp
Pepper ……………….. 1tsp
Salt or to taste ………. 1\2 tsp
Egg Beaten ……………. 1 flour
oil ………………….. for frying

PREPARATION:

Dry the fish fillets thoroughly with clean paper towels. 

Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long.

Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. 

Drain the excess marinade.Dip the fish fingers, one at a time, in the egg, then roll in the flour. 

Place them in single layers on a baking sheet.Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan.Heat the oil to 325°F.

Fry the fish fingers in batches until they are golden brown, 5-8 minutes.

Drain on paper towels and serve immediately.Serve with French fries, ketchup and 

Garlic Chutney.

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PALAK PANEER

Ingredients:

- 3 bunch of Palak (Spinach)

- 1-2 medium sized Onions

- Small slice of Paneer (Cottage Cheese)

- 3-4 Garlic cloves

- Small Ginger piece

- 4-5 tbsp of cooking oil for palak

- 2-3 tbsp of oil for frying paneer

- Milk, curds, cream, and water

- Garam masala powder, Red chilly powder, Coriander powder, Salt, and Sugar

Method:

Chop palak and clean it. Cook for 5-7minutes in a vessel with water, covering it with a lid. Meanwhile, chop onions, garlic cloves, and a piece of ginger. Grind them together, with some water, to form a consistent paste. Strain off water from palak, and grind it to a fine paste. 

Take oil in a pan with medium flame, let it warm a little, then put the onion, ginger, and garlic paste and fry it till it gets brownish white (from white). Add half teaspoon garam masala, coriander powder, red chilly powder, and pinch of salt and sugar (according to your taste). Stir it as it gets brownish. Then add palak paste to it along with a little water, and stir as it cooks. Pour 2-3 tbsp of fresh curds, about 30-40ml milk, and 2 tbsp cream. Slice panner into small cubes, soak in water for couple of mitutes, and fry it in another pan to light golden brown color in oil. Then add it to palak. Stir for couple of minutes, and turn off the flame. Palak Paneer is ready!