Nut Crusted Rawas with Lemon Butter Sauce

Ingredients list for Nut Crusted Rawas with Lemon Butter Sauce

• 400 grams Rawas fillets boneless, cut into 2 inch pieces
• 2 tablespoons Almonds roasted
• 2 tablespoons pinenuts roasted
• 2 tablespoons Pistachios roasted
• ¼ cup Melon seeds (magaz)
• ¼ cup Pumpkin seeds roasted
• 1 Lemon
• 1 tablespoon Butter
• to taste Salt
• to taste Crushed black peppercorns
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Red chilli flakes
• 1 tablespoon Semolina (suji)
• ¼ cup Parmesan cheese powder
• ¼ cup Bread crumbs
• 1 Egg beaten
• for shallow frying Oil
• a few Fresh coriander sprigs chopped

Method

1. Grate the lemon peel into a small bowl to get the zest. Reserve the lemon juice in another small bowl.
2. Put fish pieces in a large bowl. Add half the lemon juice, salt, crushed peppercorns and ginger-garlic paste. Mix and set aside to marinate for 1 hour.
3. Blend together almonds, pinenuts, pistachios, melon seeds and pumpkin seeds into a coarse mixture. Spread the mixture on a plate.
4. Add chilli flakes, semolina, parmesan cheese powder, breadcrumbs, salt and crushed peppercorns and mix.
5. Take the beaten egg in a bowl, dip marinated fish pieces in it and coat with nut-breadcrumb mixture.
6. Heat some oil in a non-stick pan. Place the fish pieces in it and shallow-fry, turning sides, till golden brown and evenly done on both sides.
7. To make lemon butter sauce, heat butter in a non-stick pan. Add remaining lemon juice and coriander leaves, mix well and cook for 2-3 minutes.
8. Serve the fish hot with lemon butter sauce.