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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

  • Tomato dip:
  • Butter 2 tbsp
  • Ginger garlic paste 1 tbsp
  • Tomato purée 3/4 cup
  • Water 1/4 cup
  • Knorr Cube 1
  • Sugar 1 tsp
  • Salt 1 pinch
  • Pepper 1 pinch
  • Oregano 1 pinch
  • Tartar sauce:
  • Mayonnaise 1/2 cup
  • Pickles chopped 3 tbsp
  • Lemon juice 1 tbsp
  • Capers chopped 1 tbsp
  • Worcestershire sauce 1 tsp
  • Dijon mustard 1/2 tsp
  • Salt & Pepper to taste
  • White fish fillet 1/2kg
  • Knorr Crispy Mix 1/4 cup
  • Cold water 2 tbsp
  • Oil for frying
  • Fries

METHOD

  • Tomato dip:
  • Melt butter and cook with garlic ginger paste for 1 min
  • Add in the tomato purée and water and cook for 2 mins on low heat
  • Crush Knorr cube and let it melt in
  • Add sugar salt pepper and oregano and cook it for 2 mins and let it cool
  • Tartar sauce:
  • Mix all ingredients together and serve
  • Fish:
  • Mix the Knorr crispy mix with water and make a paste
  • Coat your fish properly with the mixture and fry on medium heat for 1 min each side
  • Serve with both dips and fries