WHAT GOES IN<\/p>\n\n\n\n
1. Fillets of fish with firm white flesh, cut into about 6 very thin flat slices – 150g \/ 5o<\/p>\n\n\n\n
Marinade
2. Lime juice – 4 tbspn
3. Ginger-garlic paste – 2tspn
4. Salt – 1 1\/2 tspn<\/p>\n\n\n\n
White Masala Stuffing
5. Thick, strained curd(yogurt) – 6 tbspn
6. Soft cheese spread – 6 tbspn
7. Salt – 1\/2 tspn
8. Cumin powder (jeera) – 1 1\/2 tspn
9. Onions, finely sliced – 3 tbspn
10. Green chillies, sliced – 4-5 nos3
11. Ginger, cut in julienne strips – 1 tbspn
12. Hard cheese (Amul etc) grated – 3 tbspn
13. Fresh mint leaves, chopped – 3 tbspn
14. Fresh coriander leaves, chopped – 3 tbspn
15. Vegetable oil – 1 tspn<\/p>\n\n\n\n
HOW TO PREPARE<\/p>\n\n\n\n
In a small bowl marinate fish slices in a mixture of items 2 to 4 for one minute. Remove fish and set aside.
Into remaining marinade mix items 5 to 8 and rub into fish fillets. Set fillets aside and add to white masala mixture items 9 to 14. Place one sixth of the mixture on each fillet and roll it up so that stuffing is tightly wrapped.
Preheat boiler to 250’C. Position rack about 15 cm\/6 inches below heat source. Place fish rolls on greased, oven proof dish, sprinkle with oil and broil for 3 minutes before turning. Continue broiling another 3 minutes on second side. Remove from oven at once and transfer to platter to avoid overcooking through ambient heat.<\/p>\n\n\n\n
Accompaniment : Indian bread<\/p>\n\n\n\n
Cooking time : 45 mts<\/p>\n","protected":false},"excerpt":{"rendered":"
WHAT GOES IN 1. Fillets of fish with firm white flesh, cut into about 6 very thin flat slices – 150g \/ 5o Marinade2. Lime juice – 4 tbspn3. Ginger-garlic paste – 2tspn4. Salt – 1 1\/2 tspn White Masala Stuffing5. Thick, strained curd(yogurt) – 6 tbspn6. Soft cheese spread – 6 tbspn7. Salt – …<\/p>\n