MACHI TIKKA MASALA

INGREDIENTS

Sl No:	Item Name	Quantity
1	FISH	150gm
2	GINGER	5gm
3	GARLIC	5gm
4	GREN CHILLY	5gm
5	ONION	10gm
6	CURD	20ml
7	TOMATO	15gm
8	TURMERIC POWDER	5gm
9	CORRIANDER POWDER	5gm
10	GARAM MASALA	5gm
11	CUMIN POWDER	5gm
12	SALT	totaste
13	CHAT MASALA	5gm
14	MUSTARD OIL	10ml
15	BLACK SALT	totaste
16	CASHEWNUT	50gm

COOKING INSTRUCTIONS

FIRST MAKING FOR TIKKA

WASH AND CLEAN THE FISH.CUTINTO CUBES APPLY SALT.G G PASTE,LEMON JUICE AND KEEP ASIDE 10 MINUTS
ADD CURD,TURMERIC POWDER,LITTLE CHILLY POWDER,BLACK SALT AND MIX WELL
ON A THIN SKEWER,GENTLY PUT THE FISH TKKAS COOKED IN A CLAY OVEN FOR 15 MUNITS AND KEED ASIDE

MASALA or GRAVY

HEAT OIL IN A PAN ADD CHOPPED GINGER ,GARLIC,CHILLY,ONION SAUTE IN A BROWN CLOUR
NOW ADD POWDERED MASALAS SAUTE WELL
AFTER THAT PUT TOMATO PASTE,SALT ,WATER COOKED WELL AND ADD CASHEW NUT PASTE
ALLOW THE GRAVY TO FISH
ADD THE FISH PIECES AND COOK FOR A WHILE
WHEN THE GRAVY BECOMES THICK REMOVE FROM FIRE
GARNISHED WITH CORIANDER LEAVES AND CREAM

Founded in 2006, under the belt of Greenwoods Resorts, Amrutham Restaurant in Kumily is an initiative of Kondody Hotels and Resort India Pvt Ltd. The man behind this beautiful food abode, Rahul Tom, has tirelessly worked with the utmost diligence and determination, making his father’s dream alive by shaping Amrutham Restaurant and taking to the shores of success. We at Kondody, believe in delivering excellence, serving the best taste of quality. We hold the reputation and fame as one of the best restaurants in Thekkady without a look back or doubt.