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Program: Bake
Pre heat temp: 180°C
Pre heat time: 15 mins
Cook temp: 180°C
Cook time: 25 mins
Ingredients:
- 6 slices king fish or 6 cubes of basa fillet
Marinade:
- 1 tbsp ginger-garlic paste
- 1 tsp kashmiri red chili powder
- 1 tsp turmeric powder
- ½ tsp chili flakes
- ½ tsp crushed ajwain seeds
- ½ tsp chopped rosemary
- ½ tsp white pepper powder
- 1 tsp lemon juice
- 4 tsp mustard oil
- 4 tbsp besan (gram flour)
- Salt to taste
- Rosemary leaves, for garnishing
Preparation:
- Wash the fish, drain excess water and place aside. Dry roast the besan till its light brown (this can be done in the microwave oven at 100% micro power level for 8 mins stirring after every min).
- Mix the ginger-garlic paste, salt, roasted besan, turmeric, rosemary, chili powder, chili flakes, white pepper, lemon juice, crushed ajwain seeds and mustard oil.
- Apply this to the fish and let this rest for 20 mins.
- Select the program & pre-heat the oven at 180°C for 15 mins.
- Mean while, place a butter paper on the baking tray and grease it with some mustard oil. Now arrange the marinated fish with approximately 2 cm gap in the baking sheet.
- Place the baking tray on upper rack positioning. Then bake the fish in the oven at 180°C for 25 mins and then let it rest for 10 mins in the oven before serving it.
- Serve the baked Amritsari machi garnished with rosemary leaves and accompanied with pudina ki chutney & onion ring salad.
For Salad:
- 2 onions sliced (separate ring) + ½ lemon juice + ¼ tsp black pepper powder + ½ tsp coriander leaves + salt to taste.
For Pudina Chutney:
- Grind 100 gms mint leaves + 1 small diced onion + ½ tsp cumin seeds + ½ green chili + 1 tsp sugar + ¼ cup curd + salt to taste.
