PREPARATION TIME - 5 MINUTES | COOKING TIME – 10 MINUTES | SERVING - 4 SERVES
Ingredients:
Fish - 200 grams cut into finger sizes
Red chili powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1 pinch
Salt - to taste
Lemon juice - 1 tsp
Coriander leaves - 1 tsp chopped
All-purpose flour - 2 tsp
Egg - 1 tsp beaten
Desiccated coconut - 1/2 cup
Steps
In a bowl add fish pieces, red chili powder, ginger garlic paste, salt to taste, lime juice, coriander leaves, all-purpose flour, beaten egg one by one and mix well to coat the fish pieces. Rest for a while.
Take a piece of fish finger and roll it in the desiccated coconut to give a nice coating.
Place the Fryo on top of the Robocook and set the steam rack inside the cooking pot.
Place the Fryo on top of the robocook and connect the power cord. (Do no connect the robocook). Press the ‘POWER’ button & set the temperature to 205⁰ in fish mode. Press 2-3 minutes timer to preheat the pot. Now press “PLAY” button & wait for 2-3 mins.
Meanwhile grease the basket with oil and place the fish fingers in the basket. After the preheat, place the basket in steam rack.
Place the Robocook Fryo on top and move down the handle to start. Now set the temperature at 205⁰C in fish mode along with 20 min timer and press “PLAY” button.
Built with Air Blast Technology the Robocook Fryo optimizes the energy usage and starts its ultra-fast cooking.
Pause the Fryo at 10 mins, now flip the fish fingers using tongs. Once done resume the timer using “play” button and wait for another 10 minutes.
Once the countdown comes down and cooking is completed it stops with 3 Beep sound. Pull the handle and remove the Fryo lid from the Robocook.