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Ingredients :
Lizard Fish - 10 nos cut cleaned in salt water brushed and rubbed in black salt
Mutton masala - 100 grams
Lisbon lemon - 1
Curry leaves - 20 nos,ground raw into a paste consistency
Wheat flour - 100 grams for firming
White Pepper Compound - For sprinkling
Gingelly oil - 100 ml
Egg - 1
Nalla Karam Podi - 4 tsp
Cold pressed Gingelly oil - 10 tsp
Ration Parboiled rice - wash the rice 2 times and soak for 2 hours.Boil it in aluminium vessels without adding salt or oil.Cook untill sticky consistency.Donot drain excess water.
Cabbage - 1 small,Sliced and fried raw in oil.
Directions :
Wash the fish twice.Add mutton masala and squeeze in 1 Lisbon lemon.Marinate for 1/2 hour in freezer.
Don't over marinate than 1/2 hour or leave it in room temperature.The fish may expire and ooze out water.Dont add Raw Curry leaf paste as it may fasten the expiration process.The food will become spoilt food or may cause food poisoning effects even if fried in oil.Or best cook it immediately without marinating.
After marination add the Raw Curry leaf paste.Mix well.Add wheat flour to thicken the batter.It gives you the perfect sweetened taste when blended with mutton masala.It also gives you an oily texture even after frying.Dont add any other starch other than wheat flour.If not making well,add some maida.
Shallow fry in 100 ml Gingelly oil.It will not be a perfect crisp with Gingelly oil and wheat flour.Simmer to get the perfect magical aroma.There might be some blackening,but Dont overburn.Add 1 egg to the mixture before frying to resolve this issue.
Take 1 cup of cooked Parboiled rice in an aluminium vessel and add 4 tsp of Nalla Karam Podi.Add 4 tsp of ground black sesame seeds.Add 10 tsp of cold pressed Gingelly oil.Mix with hand.Shape it into cricket ball size.Make 4-5 balls.Plate it.
Sideways the rice balls plate add the fried Lizard fish.
Cut the cabbage into round slices and deep fry untill crisp in oil.Or wish it raw to be lettuce.Add to the rice balls plate.
Carribbean Haute Plate is Ready to Serve !
