If you are in a mood to cook some exotic fish dishes at home, Chef Ashish Singh from Cafe Delhi Heights shares an exotic recipe that is a part of the ongoing 'Fish Trap Festival' at the restaurant.
180 gm Betki fish
25 gm Green chilli thecha
150 ml Refined oil
1 Sabudana papad
20ml Mustard oil
25 gm Ginger garlic paste
30 gm Smoked tomato chutney
Take ginger garlic paste in a bowl and add chilli powder, turmeric and salt
Drizzle 2 spoons of mustard oil and mix it well
Flavour the fish fillets with the paste and then coat the pieces with rava
Add a fair amount of refined oil in a preheated pan and shallow fry the fillets
Now serve rava fry fish with chilly thecha, smoked tomato chutney and fried sabudana papad.