Name: PUNJABI FISH FINGER
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 gram FISH FINGER (Calcutta Bekti); 6 each LEMON (Juice); 10 gram SALT; 10 gram PEPPER; 10 gram RED CHILLI POWDER; 150 gram BESAN; 5 gram AJWAIN; 5 gram CUMIN; 10 gram GARAM MASALA; 200 mls VEGETABLE OIL (Refined)

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PUNJABI FISH FINGER — Formulation & Method | CuliNect