Snapper cutlets 750 grams, ginger garlic paste 3 tsp., pepper powder 1 tsp., turmeric powder 1/4 tsp., lemon juice 2 tbsp., salt to taste, chilly powder 1 tsp., coriander powder 1/2 tsp. Mix the ingredients together and marinate snapper cutlets
and keep aside for 2 hours.
Coconut oil 1/4 cup.
Heat oil in a pan and fry the snapper cutlets both
sides till golden brown. Transfer the pieces on a kitchen towel to absorb the excess oil.
Serve with sautéed veggies and broccoli butter.
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| Served with sautéed veggies and broccoli butter |
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