Ubhi's Manchurian salad 🥗
#KeepRecipesAlive this famous simple family recipe is recreated from old salad to new one, some new spices, fish are added to it, for more tasty, simple, delicious salad. Course: salad, cuisine: Indo Chinese, Diet: non vegetarian, gluten free, nutrients value: vitamin A,C,E,K, potassium, magnesium.
Ubhi's Manchurian salad 🥗
#KeepRecipesAlive this famous simple family recipe is recreated from old salad to new one, some new spices, fish are added to it, for more tasty, simple, delicious salad. Course: salad, cuisine: Indo Chinese, Diet: non vegetarian, gluten free, nutrients value: vitamin A,C,E,K, potassium, magnesium.
Open in Cookpad AppSteps
- 1
Wash fish pieces 🐠 and pat dry them on kitchen towel, in a bowl 🥣 combine Manchurian masala, Kashmiri red chillies powder 🌶️, 1 tbsp oil, egg white, 1/8 tsp salt and mix well, marinate for 15 mins. Keep egg yolk separate for later use. In a bowl 🥣 mix tomato ketchup 🍅, water, Manchurian masala mix well, keep aside.
- 2
Heat oil in a pan and fry the fish pieces 🐠 till golden, remove from heat, let it cool down completely, shredded the fried fish pieces 🐠, remove any small bones and keep aside.
- 3
Heat remaining oil, add finely chopped garlic 🧄, stir fry for a min, add finely chopped onions 🧅 saute for 2 mins, add shredded cabbage mix well, add black pepper powder, salt🧂and mix well, add chop cubes of green capsicum 🫑 and mix well, cook for 2 mins.
- 4
Add tomato ketchup mixture, shredded fried fish 🐠, mix well. Cook 2-3 mins or until sauce becomes thick, add lightly beaten egg yolk and remaining egg white mixture and mix well, cook for 5 mins and serve. Garnish with finely chopped coriander leaves 🌿.
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