Kadai Masala
Ingredients :
1. Dry Red chilli
2. Pepper corn
3. coriander seeds
4. cumin seeds
5. Fennel seeds
6. Fenugreek leaves
Procedure :
Dry roast these ingredients and blend it in blender.
CUTS OF FISH
Fillets : A fillet is an entire side of a fish with the back bone out . Round fish yield two fillets [one fron each side]. Flat fish yeilds four fillets [2 from each side]. Fillets from large fish can be further portioned into supremes or escalopes. They may skin-on or skin-off. Supreme : A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut , and is considered the best and choicest cut of fish. Also called a pave, a supreme cut removes all bones in the fillet. Delice : Delice is a fillet that is neatly stuffed and folded . Goujons : strips 2"x1/4" from the fillets of small fish such as sole or plaice. Paupiette : A paupiette is a fillet that is stuffed and rolled . Troncon : This is a steak-cut [bone-in] from a flat fish such as flounder, halibut, sole, or turbot. Darne : cut from cross section straight through the back bone of a whole, dressed, round fish .
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