Ingredients

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

Method

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.

Peri Peri Rice

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Preparation:
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Cooking:

Ingredients

Method

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.