Ingredients

K&N’s TenderBrest - 5-6 fillets

Pita bread - 4-5; grilled

Cooked rice - as required

Ginger garlic paste - 1 tbsp

Salt - 1 tsp

Red chilli powder - 1½ tsp

Coriander powder - 1 tsp

Cumin powder - ½ tsp

White pepper powder - 1 tsp

Icing sugar - 1 tsp

Paprika - ½ tsp

Lemon juice - ½ tbsp

Vinegar - ½ tbsp

Yogurt - 2 tbsp

Oil - 2-3 tbsp

Garlic Sauce:

Yogurt - 1 cup

Mayonnaise - ¼ cup

Garlic - 1 tbsp; grated

Salt - to taste

White pepper powder - ¼ tsp

Lemon juice - 1½ tbsp

Spicy Chilli Sauce:

Dried red chillies - 15-20; soaked

Onion - ¼ cup

Garlic - 2 cloves

Ginger - 1 inch

Salt - to taste

Red chilli powder - ½ tsp

Cumin powder - 1 tsp

Coriander powder - 1½ tsp

Sugar - 1 tbsp; powdered

Lemon juice - 3 tbsp

Vinegar - 1 tbsp

Oil - ¼ cup

Salad:

Cabbage - ¼ cup; shredded

Green bell pepper - ¼ cup; chopped

Cucumber - ¼ cup

Tomato - ¼ cup; chopped

Lettuce - ¼ cup; shredded

Salt - a pinch

Lemon juice - ½ tbsp

Method

Thaw K&N's TenderBrest fillet as per instructions on pack.

In a bowl, add ginger garlic paste, salt, red chilli powder, coriander powder, cumin powder, white pepper powder, icing sugar, paprika, lemon juice, vinegar, yogurt and oil.

Marinate K&N's TenderBrest in this for 30 minutes.

Heat oil in a pan and fry TenderBrest for 3 mins on each side on medium to low heat and cut into thin strips.

On a platter, add portions of cooked rice, salad, TenderBrest strips, and grilled pita bread. Drizzle some garlic sauce and serve.

Garlic Sauce:

Add all the ingredients in a bowl; mix well and set aside.

Spicy Chilli Sauce:

In a blender, add all the ingredients; blend well until a smooth paste has formed. Set aside.

Salad:

In a bowl, add all the ingredients; mix well and set aside.

Yield:
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Preparation:
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Cooking:

Ingredients

Method