Something fishy and more

MANDELI FRIED FISH
Rava crusted fried fish filets served with baby onion salan puree, plantain chips and south inspired pickles.
Ingredients:

• Mandeli 20 nos
• Ginger-garlic paste 1 tbsp
• Garam masala 1 tsp, chilli powder 1-½ tsp
• Turmeric powder 1 tsp
• Cumin powder  1 tsp
• Coriander powder 1-½ tsp
• Tamarind paste 2 tbsp
• Rava 100 gm
• White sesame seeds ½ tbsp
• Raw peanuts ½ tbsp
• Fresh grated coconut ½ tbsp
• Dry red chilli 1 nos, Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Fenugreek seeds a pinch
• Green chilli (slit) 1 nos
• Jaggery 1 tsp
• Onion (medium size) 4 nos, Salt and pepper to taste

Method: In a pan, dry roast peanuts, sesame and coconut. Make a paste adding little water, set aside.  Take a fresh pan, add oil and once hot, add mustard seeds, splutter. Add red chilli, cumin, fenugreek seeds and a slit green chilli. Add half quantity turmeric, chilli, cumin and coriander powder. Sauté for a minute and then add peanut, sesame and coconut paste. Cut onions into quarters, add to the gravy. Add little water, cook on a slow fire till the mixture is reduced to a thick gravy. Garnish with chopped mint and coriander. Season and cool. Then blend to a fine puree. Make a slit along the belly of the fish, remove insides. In a bowl, add ginger-garlic paste, garam masala, turmeric, chilli, cumin and coriander powder. Add fish, let it marinate for 10-15 minutes. Dredge marinated fish in rava and deep fry till golden brown. Serve with the Salan puree and banana chips.

KUNDAPUR WINGS
Chicken wings tossed with Kundapur Ghee Roast Masala

Ingredients

• Chicken wings 24 nos
• Lemon juice 1 tbsp
• Curd 40 gm
• Turmeric 1 tsp
• Salt to taste
• Kashmiri chilli  20 nos
• Byadgi chilli 16 nos
• Black peppercorns 2 tbsp
• Coriander seeds 1 tbsp
• Cumin seeds 1/2 tsp
• Fenugreek seeds 1/4 tsp
• Garlic cloves 24 nos
• Tamarind paste 1 tsp
• Ghee 50 gm
• Flour 150 gm

Method: Dry roast spices to enhance flavours and powder them along with garlic. Add a little water to get a fine paste. In a skillet, add ghee and cook spices in ghee till the raw flavour of the spices is gone. Add tamarind paste and season. Set aside to cool. In a large mixing bowl, put chicken wings, add curd, turmeric powder, lemon juice and salt. Add 1/3rd spice blend, mix well and refrigerate for four to six hours or even overnight. Remove wings from marinade and toss in the flour, deep fry wings on moderately heated oil. Warm up remaining spice, blend and keep in a large bowl. Once wings are cooked, remove from oil, drain off excess oil and immediately add to bowl with a spice blend. Toss till all the wings have an even coating. Serve hot with salad.