- K&N’s TenderBrest – 3 fillets
- Peri Peri sauce - 1/2 cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Olive oil - 2 tbsp
- Lemon juice - 1 tbsp
- Fresh red chilies - 2; chopped
- Coriander leaves - 2 tbsp; chopped
- Oil for greasing
Take a bowl, mix peri peri sauce, salt, black pepper, olive oil and lemon juice well.
Marinate K&N’s TenderBrest in it for 3 to 4 hours.
Heat grill pan and grease with oil. Cook marinated K&N’s TenderBrest from both sides for 4 to 5 minutes or until tender.
Garnish with coriander leaves and chopped chilies and serve with peri peri sauce.
- Kashmiri chilies - 6
- Hot water - 1 cup
- Red chili flakes - 2 tbsp
- Garlic - 1 tbsp
- Onion - 1 small; chopped
- Coriander seeds - 1 tbsp; crushed
- Mustard seeds - 1 tbsp; crushed
- Vinegar - 1/2 cup
- Olive oil - 1/2 cup
- Citric acid - 1/2 tsp
- Lemon juice - 2 tbsp
- Salt - to taste
In a hot cup of water, soak Kashmiri red chilies overnight.
In a blender, add red chili flakes, garlic, onion, coriander seeds, mustard seeds, vinegar, olive oil, citric acid, lemon juice and soaked Kashmiri chilies.
Blend all the ingredients well and make a smooth paste.
Your peri peri sauce is ready. You can store it for up to 2-3 weeks.
Increase or decrease the quantity of Kashmiri red chilies to adjust the spice level in your sauce.