November 17, 2015


Fish - 500 gms
Onion - 2 tsp (chopped)
Butter - 2 tsp
Flour - 6 tsp
Coriander leaves -  few
Salt to taste
Green chillies - 2-3
White pepper - 1/4 tsp
Worcestershire sauce - 4 tsp
Anchoy sauce - 1/2 tsp
Milk - 1/2 cup
Egg yolk - 1
Thick cream - 4 tsp for filling

For garnishing:
Fried onions
Potato fingers
Tomato slices


  • Steam the fish till tender. Put it on the strainer and then mash it coarsely.
  • Fry onion, green chillies and flour in butter for a few minutes.
  • Add milk and stir till thick.
  • Remove from the fire; mix mashed fish, coriander leaves, salt and  pepper and both the sauces.
  • Keep in the refrigerator.
  • Make a square shape. Whip the cream and then fill it in square shape.  
  • Beat egg yolk with 3 tsp of water and dip the square in egg mixture then coat it with bread crumbs.
  • Fry it in ghee till nicely brown and then decorate with fried onions, potato fingers and tomato.
  • Serve hot with pinju sauce.

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