Amchur Powder (Dry Mango)A Little History! Amchur Powder Is Made Form Unripe Mangoes Which Have Been Sliced, Sun-Dried And Then Ground Into Powder. Mangoes Themselves Are Indigenous To India And Malaysia. This Spice Is Confined Chiefly To Indian Cuisine. It Adds A Tart, Sour Flavor To Curries, Chutneys And Vegetable Dishes. Have Not Cooked With It Before? Recipe: Amchur Fish Cook Time: 20 Minutes Prep Time: 20 Minutes Serving Size: 4 Heat Level: Medium 8 Boneless Pieces Of Cod 1 Tsp. Rani Chilli Powder 1 Tsp. Rani Tandoori Masala 1 Tsp. Rani Amchur Powder Salt To Taste 4 Tbsp. Bread Crumbs 4 Tbsp. Corn Oil 1 Tsp. Minced Garlic 1 Tsp. Minced Ginger Method: Marinate The Fish In The Chilli Powder, Tandoori Masala, Minced Ginger, Garlic, And Salt For 5Min. Mix The Amchur Powder, Bread Crumbs. Arrange Fish On A Greased Baking Sheet. Sprinkle With The Bread Crumbs And Drizzle With Corn Oil. Bake In Oven At 350 Degrees For About 20 Minutes Or Until The Fish Becomes Flakey
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