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A simple way to enjoy tilapia without frying but with all the flavour
Published On: 30 Aug 2007
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Mix the ingredients for the 1st rub in a bowl and then apply it to the fish fillets. Keep it on for 5 mins.
Wash it off well.
Squeeze the fillets firmly between the palms of your hands to remove excess water.
Mix well the ingredients for the 2nd rub in a bowl.
Apply it all over the fillets, pressing the rub well into the fleshy part.
Refrigerate fillets for at least 5 hrs.
For cooking, take a electric indoor grill (like George Foreman), plug it in.
When it heats up, use the cooking spray on both sides of the non-stick cooking surface, to ensure that the fish will not stick to the grill.
Place the fillet, skin side down on the grill and close the grill.
:- The grilled fish should be ready in about 7 - 10 mins depending on how brown you want it.
:- Serve hot.
Pls i like know the name of this fish in Tamil Nadu
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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