Boondi raita ki lazzat badhaye, ye onion tomato pulao. Spicy and a fantastic alternative when rice needs a twist.

PEANUT CRUSTED FISH

Ingredients

400 grams boneless fish fillets, cut into 2 inch pieces
Salt to taste
1 tablespoon ginger-garlic paste
1/2 tsp green chilli paste
2 tsps lemon juice
Squashed black peppercorns to taste
2 spring onion bulbs, chopped
2-3 tbsps sliced spring onion greens
2 tsps castor sugar
2 fresh red chillies, diagonally sliced
1 tsp chopped garlic
A dash of dark soy sauce
3 tbsps oil + for shallow frying
1 1/2 cup roasted unsalted peanuts
1 tsp carefully sliced lemongrass
1/2 tsp red chilli flakes
2 tablespoons chopped fresh parsley
2 tablespoons dried breadcrumbs
3 eggs
1/2 cup corn flour

Approach

1. Transfer the fish in the bowl. Include salt, ginger-garlic paste, green chilli paste, 1 tsp lemon juice, crushed black peppercorns and mix well.
2. Set aside to marinate for 10-15 minutes.
3. For the dip, take spring onion bulbs in a bowl. Include spring onion greens, salt, castor sugar, fresh red chillies, remaining lemon juice, garlic, soy sauce and blend well.
4. Heat 3 tablespoons oil in a shallow nonstick pan. Include this to the spring onion mix and blend well.
5. Crush the peanuts coarsely. Include lemongrass, red chilli flakes, salt, parsley and continue to crush. Add breadcrumbs and blend well.
6. Break eggs in a bowl. Include salt, crushed peppercorns and blend well.
7. Spread corn flour on a plate. Roll the marinated fish pieces in corn flour, dip in the egg batter and roll in peanut mixture.
8. Heat sufficient oil in a shallow nonstick pan. Place the fish pieces and cook on both the sides for 2-3 minutes.
9. Serve hot with prepared sauce.

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