Untitled Recipe

Let's Cook

1. Step 1.

   Prepare the marinade by combining loud, aromatic spices such as garam masala, cinnamon, cloves, cumin, and cardamom with pungent onion and garlic pastes. Add English mustard paste to help tenderize the meat. Adjust the spicings to your taste, adding more cinnamon if desired or extra chili powder for heat. The marinade should be strong and not subtle.

2. Step 2.

   Coat the meat or fish thoroughly with the marinade, ensuring all surfaces are covered. The acids in the marinade will begin to break down the meat, tenderizing it and allowing the aromatic oils from the spices to penetrate. Let the meat marinate for at least 30 minutes, or longer if time allows, to maximize flavor and tenderness.

3. Step 3.

   While the meat marinates, prepare your cooking method. For a tandoor oven, preheat it to extremely high heat (around 500°F or 260°C). For a charcoal grill, set it up for direct high heat. If deep frying, heat oil in a deep pan or wok to 350°F (175°C). Alternatively, if steaming fish in banana leaves, prepare the leaves by softening them over a flame or in hot water.

4. Step 4.

   Cook the marinated meat using your chosen method. For tandoor or grill, cook the meat quickly over high heat, turning once, until charred and cooked through (about 5-8 minutes per side depending on thickness). For deep frying, carefully lower the meat into the hot oil and fry until golden brown and cooked through, about 4-6 minutes. If steaming fish in banana leaves, wrap the fish securely in the leaves and steam over boiling water for 10-15 minutes until the fish is opaque and flakes easily.

5. Step 5.

   Once cooked, let the meat rest for a few minutes before serving. This allows the juices to redistribute. Serve immediately, as street food is best enjoyed fresh and hot.