GREEN FISH TAWA ROAST | Cutting and Cooking in Village | Mini Chef Big laugh

Cooking a green Fish Tawa Roast in Village style involves a rustic and flavorsome approach. Here's a descriptive walkthrough:

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1. *Ingredients Preparation:*
- Fresh green fish (like tilapia or trout), cleaned and marinated with turmeric, salt, and a hint of red chili powder.
- Freshly ground spices such as coriander seeds, cumin seeds, and black pepper.
- Crushed garlic cloves, ginger paste, and finely chopped green chilies.
- Slices of tangy raw mango and onions for added flavor.

2. *Preparation on an Open Tawa:*
- Start by heating a large iron tawa over a wood fire, allowing it to become moderately hot.
- Drizzle with mustard oil, letting it smoke lightly, which adds a distinctive aroma to the dish.

3. *Layering and Cooking:*
- Arrange the marinated fish pieces on the tawa, ensuring they sizzle as they touch the hot surface.
- Sprinkle the ground spice mix liberally over the fish, enhancing the flavors.

4. *Adding Aromatics:*
- Scatter crushed garlic, ginger paste, and green chilies around the fish, letting them infuse their flavors into the cooking process.

5. *Vegetables and Seasoning:*
- Place slices of raw mango and onions beside the fish, adding a tangy and sweet dimension to the dish.
- Season with salt and a pinch of turmeric for color.

6. *Cooking Process:*
- Let the fish cook on one side until it crisps and turns golden brown, carefully flipping them to cook evenly on the other side.

7. *Final Touch:*
- Once both sides are adequately cooked, sprinkle freshly chopped cilantro and squeeze fresh lime juice over the dish for a burst of freshness.

8. *Serving:*
- Serve the Green Fish Tawa Roast hot off the tawa, ideally with steaming rice or rustic bread, allowing everyone to enjoy the blend of spices and the robust flavors of village-style cooking.

This method ensures that the fish retains its natural juices and flavors, while the spices and aromatics mingle beautifully, creating a dish that's both hearty and deeply satisfying in true village culinary tradition.