- Serves: 3 - 4
- Prep Time: 15 Minute
- Cooking: 15 Minute
Here comes pickles season…..the markets are flooded with huge green kairis that are bound to make your mouth water!!! Had gone shopping a few days back and picked up a packet of pickle masala just on a whim…guess just looking at those yummilicious kairis made me want to pick it up…Anyway, now that I had the masala I had to use it. Making mango pickle is really time consuming and needs accuracy and time is something I am lacking right now with all the guest dropping over and my kiddo vacays and so on and so forth!!!
- Remove the juice of the lemons. Marinate the fish pieces in the lemon juice, pickle masala, ginger garlic paste, haldi powder and salt and leave them for atleast an hour.
- Mix the besan and maida. Do not add water. Take the marinated fish pieces and roll them in the besan, maida mixture till evenly coated.
- Shallow fry in oil on a skillet or non stick tawa on low heat till crisp and evenly browned.
- If you have some left over marinade just toss in the remaining besan and maida. Add a little water to make a thick batter. Now dip the potato roundel in it and pan fry them on low heat. Serve the achari fish tikka with crisp white onions.
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