- K&N’s TenderBrest - 3 fillets
- Peri Peri sauce - ½ cup
- Olive oil - 2 tbsp
- Salt - to taste
- Paprika powder - 1 tbsp
- Worcestershire sauce - 1 tbsp
- Soy sauce - 1 tbsp
- Oil - for greasing
For Peri Peri Sauce
- Vinegar - ½ cup
- Kashmiri chillies - 10-12
- Olive oil - ¼ cup
- Salt - to taste
- Garlic - 3 cloves
- Citric acid - ½ tsp
- Mustard paste - 1 tbsp
- Coriander leaves - 2-3 tbsp; crushed
- Lemon juice - 2 tbsp
- Red chilli flakes - 1 tbsp
Take a bowl, place K&N’s TenderBrest and add olive oil, salt, paprika powder, Worcestershire sauce, soy sauce and mix peri peri sauce well.
Marinate K&N’s TenderBrest in it for 3 to 4 hours.
Heat a grill pan and grease with oil. Cook marinated K&N’s TenderBrest from both sides for 4 to 5 minutes or until tender.
Serve with peri peri sauce and peri peri rice.
For Peri Peri Sauce
In a pan, add vinegar, Kashmiri red chillies and let it boil for a minute.
In a blender, add boiled Kashmiri chillies olive oil, salt, garlic, citric acid, mustard paste, coriander leaves, lemon juice and red chilli flakes.
Blend all ingredients well and make a smooth paste.
Your peri peri sauce is ready. You can store for up to 2-3 weeks.
Increase or decrease the quantity of Kashmiri red chillies to adjust the spice level in your sauce.
- Oil - 3-4 tbsp
- Green bell pepper - ¼ cup
- Tomatoes - ¼ cup
- Rice - 2 cups; boiled
- Soy sauce - 1 tbsp
- Peri peri sauce - 3 tbsp
- Saffron with milk - 3 tbsp
In a pot, add oil, green bell pepper, tomatoes and cook for a minute.
Add boiled rice, soy sauce and prepared peri peri sauce, saffron with milk and mix again. Peri peri rice is ready.