To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Fish Fingers

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  • 300gms sear fish fillets cut into 2-3 slices each
  • ½ cup fresh breadcrumbs, white or brown
  • ¼ cup coriander leaves, chopped
  • Salt to taste
  • Juice of half a lemon
  • 1 tsp jeera powder
  • 1 tsp chilli powder
  • 1 small egg, beaten
  • Oil


  • Wash the fish fillets thoroughly
  • Mix lemon juice, cumin powder, chilli powder, coriander and salt in a wide glass dish
  • Marinate the fish fillets in this mixture for about half an hour (in the refrigerator) Pour 1 tsp of oil in a non-stick pan and heat
  • Roll marinated slices in the egg and then dip in breadcrumbs and place in the pan
  • Shallow fry fillets on medium heat, turning a few times till golden brown on both sides

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