6 pieces batang/tenggiri fish slices
4 pieces chicken breast meat – flatten with a meat mallet
11/2 tsp turmeric powder
2 tbsp red chilli powder
11/2 tsp fennel powder
11/2 tsp salt
1/2 tsp Knorr All seasoning powder
2 tbsp tamarind paste (mixed with 3 tbsp water)
2 tbsp corn flour
1 tsp masala powder
1 sprig curry leave – chopped finely
1) Marinade fish and chicken with seasoning ingredients and leave in the fridge for 3-4 hours.
2) Heat enough oil on the base of a pan and cook over medium heat on both sides till fish and chicken are cooked and crisp on the outside.
3) Use a kitchen towel to blot off excess oil. Serve hot.