Barracuda with Radish Greens
Chef at Large
Chef at Large
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Ingredients

  • 8 pieces / 500gm Barracuda, curry cut with skin, marinated in haldi, namak, mirch, ginger garlic paste, deep fried and set aside
  • 1 medium onion, sliced
  • 250 gm Radish greens, chopped
  • Pinch of heeng/asafoetida
  • 100 gm Yogurt, whipped
  • 1 tsp Saunf, pounded together with the heeng
  • 1 tsp Degi mirch
  • 1/2 tsp Haldi (separate from that used to marinate the fish) or to taste
  • 1 tsp Ginger garlic paste (separate from that used to marinate the fish)
  • Salt to taste (separate from that used to marinate the fish)
  • Oil for deep frying
  • 1 tbsp Mustard oil
  • 4 tbsp Carrots and radish, sliced

Instructions

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