Murgh Tangri Kebab Recipe

Ingredients

  • Vegetable oil – 1 TableSpoon
  • Celery stick, finely sliced – 1
  • Shallot, peeled and thinly sliced – 1
  • Carrot, thinly sliced diagonally- ½
  • Root ginger, thin – 3 slice
  • Chicken stock – 900 ml
  • Watercress – 1 bunch
  • Soy sauce – 1 TableSpoon
  • Salt – to taste
  • Freshly ground black pepper
  • Fresh haddock fillets, skinned, boned and cut into 1 cm cubes – 225 gms
  • Block bean curd (tofu) – 100 gms

Preparation Method

    Preparation Time - 20 minutes | Cooking Time - 22 minutes

    Microwave Setting - Full – 100%

  1. Combine the oil, celery, shallot, carrot and ginger in a 2 litre (3 pint) bowl and cook for 5 minutes, stirring once.
  2. Stir in the stock and watercress leaves (without stalks) and bring to the boil, about 10 minutes from cold.
  3. Add the soy sauce and salt and pepper to taste. Stir in the fish and cook for 5 minutes.
  4. While the fish is cooking, carefully cut the bean curd into 2 cm cubes. Gently put into the soup and cook for a further 2 minutes.