Friday, June 6, 2014

Fish Roll

For the filling :
  • Fish : ½ kg 
  • Shallots: ¼ cup
  • Ginger : 3 Tbsp
  • Garlic : 3 Tbsp
  • Onion : 2 big
  • Green chilly : 2 Tbsp
  • Curry leaves : few
  • Coriander pdr : ½ Tsp
  • Pepper pdr : 1 Tsp
  • Tomato sauce : 1 Tbsp
  • Salt : little
  • Oil

Clean and cut the fish into medium pieces and cook it with 1 tbsp of chopped shallots, ginger, garlic, green chillies, few curry leaves, salt and a pinch of pepper pdr. Cook and make it dry. Allow it to cool and remove the bones from it. Then mince the cooked fish using a fork. Keep it aside.

Heat oil in a frying pan and add the rest of the chopped chilly, garlic, ginger, onions curry leaves and little salt. Saute it well. When it turns translucent, add pepper pdr, coriander pdr and tomato sauce. Stir it well and add the minced fish into it and make it dry. Allow it to cool

For the outer cover:
  • Maida : ½ kg
  • Egg : 3
  • Pepper pdr : 1 Tsp
  • Salt : as rqd
  • Water : as rqd
  • Bread crumbs : as rqd
  • Maida : 2 cup
  • Water : as rqd

Mix maida, salt, pepper pdr,  egg and little water to make a thick batter. Heat a tawa and pour one round spoon full of batter and make a thin pancake. Don't flip it. Cook one side and transfer it to a plate. Immediately put 1 to 1½ tbsp of filling to one side of the above prepared pancake and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Repeat the process. Keep it aside.

Mix 2 cup of maida with enough water to make a thin batter. Add little salt and mix well. Dip each roll in this thin maida batter and roll it in bread crumbs. Fry it and serve it hot. 

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