Peri Peri Fish Fingers Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method :
Mix flour, salt and pepper and to the beaten egg add milk. Keep the bread crumbs ready in a separate plate. Heat oil. Add the fish to the seasoned flour and coat them well. Dust out any excess flour. Dip the fish into the egg mixture and then finally crumb coat it completely and shake off the excess. Heat oil. Deep fry the fish fingers until they turn golden brown. Drain well to remove any excess oil. To make the peri peri masala powder, mix the red chilli powder, red chilli flakes, garlic powder, dry ginger powder, cinnamon powder and dried oregano into a bowl. Toss the fish fingers in until evenly coated.

Method:
Boil rice in water and set aside. Mix all ingredients for the sauce. Add in the tofu. In a wok heat oil add garlic, spring onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with soy sauce. Add cooked rice, tofu, and remaining sauce and stir. Cook. Serve immediately with extra chili garlic sauce, crushed salted, roasted peanuts or cashews

Method :
Make sure that the cottage cheese doesn’t have any water left in it. You may use cheese-cloth to remove excess water. Knead by hands for 10-15 minutes. We don’t use a food processor to knead this as it will result in a very loose runny paste. If the cheese is watery, then lightly saute it over medium heat for 2-3 minutes till water evaporates but not more as we do not want the cheese to cook. Once smooth, non-grainy dough is attained, add rose water, cardamom powder, saffron and sugar. Mix well and knead the dough for another 3-4 minutes. Now, the dough consistency will be very light and smooth. Divide the entire dough into 11-12 equal portions. Form into round balls (making sure there are no cracks or lines) and place into small cupcake cases. Decorate each kacha golla with crushed pistachios and rose petals. Serve immediately or refrigerate for 3-4 hours till cold.