ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Monday, December 1, 2014

FISH MINCE FRY (FISH PUTTU)
















FISH MINCE FRY (FISH PUTTU)
Serves 6 Preparation Time 45 minutes
Ingredients
1 kg shark fish without the skin and bones cut into pieces or any other fleshy fish such as Seer, King Fish etc
3 onions minced well
2 green chilies minced
2-teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons ginger garlic paste
4 tablespoons oil
Salt to taste
Wash the fish pieces well then boil in a little water with a pinch of turmeric and a little salt till soft. 
Drain the water, and crumble into mince when slightly cold.  
Heat oil in a pan and fry the onions till golden brown. Add the garlic ginger paste, green chillies, chillie powder, cumin powder and turmeric powder and fry for a few minutes till the oil separates. 
Now add the boiled fish mince and mix well. Add salt to taste. Cook on low heat turning all the time till it turns a nice brown colour.  
Serve with White Steamed Rice and Pepper Water or as a side dish with bread or any other Indian Bread 

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