Fish Fry with Spicy Potato Wedges Recipe | Masala Mornings | Shireen Anwar | Sea Food скачать в хорошем качестве

Fish Fry with Spicy Potato Wedges Recipe | Masala Mornings | Shireen Anwar | Sea Food

Fish Fry with Spicy Potato Wedges is an amazing dish. Its filled with spices and flavors of Potatoes that make it a delight to have. Watch this Masala TV video to learn how to make Fish Fry with Spicy Potato Wedges, Hare masale ka qeema and Instant capsicum and carrot Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 29 October 2020 . If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website@ https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Fish Fry with Spicy Potato Wedges: Ingredients Fish 14 to 15 pieces Lemon juice as required Salt 1 tsp Coriander powder 3 tbsp Cumin powder 3 tbsp Chicken tikka masala 1- ½ tbsp Red chili powder 1 ½ Turmeric powder ¾ tsp All spice ½ Ginger garlic paste 2-½ tbsp Red food color ⅛ tsp Green chili chopped 1 Potato wedges 1 big Method Clean the fish pcs and marinate it with ½ tsp salt and juice of half lemon. Refrigerate it for 30 minutes. In a bowl add all the other ingredients with juice of half lemon put little water and mix well to make a thick paste. Take out the fish. If the fish has released water put that water in the marination. Now rub the marination on fish pcs and keep aside. Now some leftover marination. Divide it into 2 bowls. In 1 bowl add potato wedges of 1 big potato and mix well with the marination now heat oil in a pan and fry all the fish pcs till done. Once the fishes are done strain the oil and remove all the left overs. Put the left over marination and cook well till dry. Serve it with fish. After that in the same pan fry the potatoes which we have marinated. Serve fish fry with spicy potato wedges and some fried masala. Hare masale ka qeema: Ingredients Mutton minced ½ kg Onions finely chopped 4 Green chilies , coriander paste 4tbsp Green peas ½ cup Ginger and garlic paste 2 tbsp Coriander powder 2 tbsp All spice ½ tbsp Turmeric powder ½ tbsp Salt to taste Sugar ½ tbsp Whole cumin ½ tsp Bay leaves 2 Cloves 4-5 Whole black pepper 6-7 Black cardamom 1 Cinnamon sticks 2 Dried fenugreek 1 tbsp potato cut into cubes 1 Juice of 1 lemon Oil as required Method In a pan heat oil and add all the whole garam masalas, allow it to splutter, then add onions and fry till golden brown, add ginger garlic paste and fry for a minute on high flame, add kheema and salt, mix well, add sugar and all other powder ingredients, fry for 2 minutes, add the coriander chili paste, mix well and cook on high flame for a minute. Now cover and cook on slow flame for 10 minutes. After 10 minutes add potatoes and green peas. Cover and cook till they are tender. Add water if required add kasuri methi and lemon juice. Cover and cook for 5 minutes. Lastly add some chopped coriander leaves and chopped mint leaves. Mix and serve hot. Instant capsicum and carrot: Ingredients Carrots 2 Capsicum 2 Onion seeds ½ tbsp Mustards crushed 2 tbsp Asafoetida ¼ tsp red chili powder ½ tsp fenugreek powder ¼ tsp Salt as per taste Oil 3-4 tbsp Method Mix all these ingredients nicely and keep aside. In a pan take 3 to 4 tbsp oil. Heat it nicely and pour on the achaar, mix well, cover and microwave for 30 seconds, pickle is ready to serve. You can store it in an air tight container for 2 to 3 days in refrigerator.