STANDARD RECIPE CARD DATE:

Dish Name Meen Moilee

Recipe Category South Indian Curries
Recipe Code
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
: _________
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Ingredients for 10 portions Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
2.00 KG BEKTI CALCUTTA 0 0.00 2 0.00
0.08 KG OIL-COCONUT 0 0.00 0.08 0.00
0.01 KG SALT 0 0.00 0.01 0.00
0.00 KG METHI SEEDS 0 0.00 0.003 0.00
0.30 KG ONION 0 0.00 0.3 0.00
0.03 KG GINGER 0 0.00 0.03 0.00
0.01 KG GARLIC-PEELED 0 0.00 0.01 0.00
0.05 KG CHILI GREEN 0 0.00 0.05 0.00
0.01 KG TURMERIC 0 0.00 0.005 0.00
2.000 NO. COCONUT 0 0.00 2 0.00
0.20 KG TOMATO 0 0.00 0.2 0.00
0.010 KG MUSTARD SEEDS 0 0.00 0.01 0.00
0.01 KG CURRY LEAVES 0 0.00 0.01 0.00
0.010 KG BLACK PEPPER 0 0.00 0.01 0.00
PREPARATION
THE FISH-CUT IN TO 40 gm PIECES ACCROS THE FILLET,APPLY SALT AND LITTLE TURMERIC PD.
THE VEGETABLES-SLICE ONION,CUT GINGER AND GREEN CHILI JULIENNE,CHOP GARLIC
PUREE THE TOMATO
THE BLACK PEPPER-POUND
COOKING
HEAT OIL,ADD METHI SEEDS,STIR FOR FEW SECONDS ,ADD MUSTARD SEEDS AND STIR UNTIL
CRACKLE.ADD CURRY LEAVES AND AGAIN STIR FOR FEW SECONDS.ADD CRUSHED BLACK PEPPER
ADD SLICED ONION,GINGER AND GREEN CHILI,STIR BUT MAKE SURE NOT TO CHANGE THE COLOUR
ADD TURMERIC ,STIR,ADD TOMATO PUREE AND COOK FOR 15 MINUTES.
ADD COCONUT MILK AND BRING TO BOIL
SHALLOW FRY THE MARINATED FISH AND ADD TO THE GRAVY
SIMMER FOR 10 MINUTES
Plus Extra Costs : ______________
Cost of Raw Materials
Cost Per Portion : ______________
Executive Chef : ______________ F.C. Factor %
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________