- 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
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.