Chicken Satay and Hyderabad Tawa Fish

Chicken Satay

Ingredients                         Qty
coconut milk         
minced garlic          
curry powder            
brown sugar          
salt              
ground black pepper      
boneless chicken breast halves    
coconut milk            
curry powder          
peanut butter            
chicken stock            
brown sugar            
lemon juice            
soy sauce            
salt               
  ½ cup
 1 clove
1 tsp
 1 ½ tsp
 ½ tsp
 ½ tsp
4 (1 inch)
1 cup
 1 tbsp
½ cup
¾  cup
¼ cup
2 tbsp
1 tsp
 to taste

Instructions

Stir together half cup coconut milk, garlic, one teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken; cover and let it marinate for at least two hours. Bring one cup coconut milk, one tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat.

Simmer for five minutes, stirring constantly, until smooth and thicken. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat. Thread marinated chicken onto skewers, then grill it for four to five minutes per side, or until it is cooked through. Serve with warm peanut sauce.

 

Hyderabad Tawa Fish

Hyderabad-Tawa-Fish

Ingredients                        Qty
maral fish          
egg                
curry leaves            
deggi mirch            
salt                
ginger garlic paste        
roasted chana dal powder        
lemon juice            
oil                
 240 gms
1
10 gms
10 gms
5 gms
10 gms
10 gms
5 ml
10 ml

Instruction

Cut the fish into equal size cubes and marinate it with ginger garlic paste, lemon juice, and salt. Add deggi mirch powder, shredded curry leaves, and egg and mix well. Next, add roasted chana dal powder.

Pour oil on a hot griddle. Sear the fish on both sides and let it cook on the griddle. Serve with a lemon wedge.