FISH CUTLET N FRIED CHICKEN WITH BUTTERED RICE

I sincerely wished to post a recipe on this occasion of Thanksgiving. Honestly, I am yet to learn how to make pumpkin pies, turkey meat, cranberry desserts. Back home, we did not know much about Thanksgiving or Halloween, why, how, when they are celebrated. It is after stepping into Singapore that I am getting to know about all these festivities, quite enjoying learning new things. I only knew pumpkin is used to make vegetables, that it can be used to make pies, cakes is a new thing for me....I am loving it. Learning is always a thing of joy, when it comes to cooking, I am game for it. 

Unable to cook any usual dish eaten on the occasion of Thanksgiving, I thought let me prepare something today I am comfortable in, at the same time would be accepted, loved by maximum in this World. A long weekend, families enjoying together, a recipe as easy, tasty as this would suit. The recipe is global, I feel.

This recipe may require a bit more time for the preparation part but the cooking part is that easy again. Time consumed is balanced by time saved. It requires less ingredients which are easily available at home. Here for you Fish Cutlet n Fried Chicken with Buttered Rice. To it, I added a generous serving of salad. It could be a balanced meal if there had a mixed salad & a vegetarian dish.

INGREDIENTS : [for fish cutlets]

White Fish Fillets : 5-6 pieces

Fresh Coriander Paste : 2-3 tbsp
Garlic Paste : 1tbsp
Ginger Paste : 1tsp
Green Chilli Paste : 1 
Onion Paste : 1 tbsp

Lemon Juice : 2-3 tbsp
Salt : As required
Bread Crump : 5-6 tbsp

Corn Flour : 2-3 tbsp
Oil : 50-100 ml to deep fry the cutlets

INGREDIENTS : [for chicken fry]

Boneless Chicken : 350-400 gm
Ginger Paste : 1tsp
Garlic Paste : 1 tbsp
Lemon Juice : 2 tbsp
Cornflour : 2-3 tbsp
Black Pepper Powder : 1/2 tsp
Salt : As required
Oil : 50 ml to deep fry

INGREDIENTS : [for buttered rice]

Basmati Rice : 1 coffee mug
Red & Green Bell Pepper : 1/2 of one
Onion : 1

Carrot : 1

Minced Garlic : 1/2 tsp

Black Pepper Powder : 1/4 tsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Butter : 3 tbsp

Salt : As required

PROCEDURE :

To cook rice, boil enough water in a heavy bottomed vessel. When water starts boiling, add pre washed rice. When half cooked, drain water from rice passing through colander. Keep aside.

Cut carrot, bell peppers, onion into strips, wash! Marinate with cumin+coriander+black pepper powders, salt, keep aside for 10-12 minutes.

In a clean wok, add butter. Once hot, add minced garlic, stir cook until light brown.

Add spice marinated vegetables, stir fry at medium heat for 4-5 minutes, add cooked rice. Give quick stirs. Add more of butter & salt.  Fold in well, we are done.

Cut, wash boneless chicken cubes. Marinate with lemon juice, ginger, garlic paste, soy sauce, salt. Keep aside for at least 2 hours.

Drain marinade from chicken cubes, add corn flour, fold in well. Heat oil in small, round wok, deep fry until medium brown in colour. Keep heat at low. Keep onto tissue papers before serving.

Wash fish fillets. Marinate with ginger-garlic pastes, green chilli-coriander pastes, black pepper powder, onion paste, salt for an hour.

Beat together corn flour, egg, take in a bowl. Take bread crumb in a plate. Dip the fish fillets in corn flour-water mix, coat with bread crumbs. Repeat the process. Refrigerate for an hour, take out.

Heat oil, deep fry in batches. Excess oil can be used later.

Your meal is ready to be served with a choice of salad!