IPL special: Resto-lounge Monkey Bar's head Chef Dheeraj Verma shares recipe for Fried Riders
With IPL in full swing, almost all the lounge bars across the country are offering their best deals, while you watch the game live from their outlets. Popular resto-lounge Monkey Bar, too, is celebrating this T20 season with Monkey Bar Team Spirit, which offers live screenings of matches, contests, a special menu of regional dishes along with amazing deals on cocktails and beverages till May 19 at their Kolkata, Bangalore, Delhi and Mumbai outlets.
"The idea behind Monkey Bar’s Team Spirit menu is to celebrate the diverse flavours of India in the true spirit of T20 cricket. It's not just about the game, but also the nostalgia that it creates when you bite into your favourite snack from your hometown while sitting in another part of the country and watching the game," informs Dheeraj Verma, head chef, Monkey Bar.
Chef Verma has also shared the recipe for a wonderful Kolkata-inspired dish, Fried Riders, or the iconic fish rolls of Kolkata -- a tribute to the Kolkata Knight Riders team -- which is a part of their special menu, exclusively for the Indulge readers.
Nibble on the scrumptious dish while watching your favourite team battling it out in the heat.
Fried Riders :
Breaded and fried white fish fillet rolls, stuffed with curried shrimps and served with a kasundi mustard spiked salad.
Calcutta Bekti 500 gm (thin slices of 2x3 inch each piece, weighing 15-20 gm) | Kasundi Mustard 250 gm | Eggless mayonnaise- 200 gm | ginger-garlic paste 10 gm | Salt 15 gm | Shrimps peeled and deveined 100 gm | Onions 50 gm | Red chilli powder 7 gm | Bread crumb (fresh) 70 gm | Plain flour 150 gm | Five eggs | Panko Bread Crumb 500 gm | Oil 500 ml
For marination: Lay the slices of the bekti on a tray. Prepare the marinade with one tablespoon of kasundi, ginger-garlic paste and salt.Marinate the Bekti slices for about 10-15 minutes.
For stuffing: In a pan heat a tablespoon of oil, add chopped onions ginger garlic paste. Sauté till golden brown. Add the shrimps and trimmings of the bekti fish, red chilli powder and cook thoroughly. Season to taste.
Remove from the heat, add the fresh bread crumbs and chopped fresh coriander to the prawn mixture. This will enable the stuffing to hold together.
Laying the fish slices on a flat surface, take 10 gms of the stuffing for each slice and roll them tightly in the shape of a croquette. Repeat the process with the rest of the fish pieces.
For crumb: Coat each fish roll with seasoned flour, egg wash, and finally with Panko bread-crumbs.
To fry: Heat oil in a pan and fry each roll till golden brown in colour.
Serve the fried riders, with kasundi mayo salad on the side.
For kasundi mayo salad: Combine equal parts of kasundi mustard and mayonnaise to form a dip. Garnish with a wedge of Gondhoraj lemon and coriander leaves.