By: Rekha Agarwal,Bilaspur, M.P
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4 large surmai slices
100 gms french beans, cleaned and cut into 4 cm pieces 100 gms carrots, peeled and sliced
100 gms potatoes, peeled and sliced 2 tbsps garlic paste
2 tbsps mustard paste 1 tsp ginger, julienned
1 tbsp oil 4 small tomatoes, halved
juice of one lemon white pepper to taste
salt to taste
Preparation :- Drain excess marinade and grill the slices. Apply a little oil if required.
Mix together garlic and mustard pastes, ginger juliennes, salt, pepper and lemon juice and apply to the fish slices. Keep aside to marinate for 30 minutes.
Steam the vegetables or alternately dip in the excess marinade and grill.
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