Tawa Malai Fish

I used red snapper fish for this preparation but you can use any fish of your choice or as per availability...but try to get fish with skin and around 6-8 oz fillet, because small fish meat is always tender then the bigger fish and easy to cook also.

And for sauce i have used unsalted butter but if you find problem in getting unsalted then you can use salted butter. But then reduce the salt in sauce accordingly.

INGREDIENTS-

Serving- 2 persons

Marination-

Fish fillet with skin- 2 no (6-8 oz each)

malt vinegar- 2 tbsp

Degi chili powder- 1 tsp

oil- 2 tbsp

ginger garlic paste- 1 tbsp

salt- to taste

Malai Sauce

unsalted Butter- 2 tbsp

red onion chopped- 1/2 cup

garlic chopped- 1 1/2 tbsp

ginger chop- 1 tbsp

green chili- 1-2 tsp according to level of spiciness 

turmeric- 1tsp

cream- 1 1/2 cup

salt to taste

parmesan cheese grated - 1 tbsp

chopped cilantro- 2 tbsp

GARNISH

serve with any leafy salad 

METHOD

1. marinate fish with given ingredients and keep aside for 1 hour.

2. Mean while take a heavy pan and heat butter.

3. when melted add garlic and sauté for a while then add onions and sauté till translucent. 

4. add ginger and green chili and sauté a while and add turmeric and sauté again till starts getting cooked aroma.

5. Add cream and give a nice boil, add cilantro and salt and finish with parmesan cheese. As soon as u adding cheese take it out from the flame.

6. Now heat tawa, add oil for grilling and grill the fish fillet from the skin side first till u see more then half (after about 10min)of the flesh changing its color.

7. Now flip the fillet and cook for half of the time(around 5 min) u cook from the skin side.

8. Take any shape dinner plate of your choice and arrange the fish on it and place the salad on the head side of the fish and pour the malai sauce in a way that you not covering the whole fish. Part of fish should be visible.