Cooking, fish, Recipes, Uncategorized
February 6th, 2013
about ajoy
i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!
This week I want to share this simple, yet delicious, crusted fish dish.
The best ever crumbed fish dish I’ve eaten was in India where they used the kane fish (also called lady fish) but in downtown Sydney I use a local fish, barramundi, which serves its purpose just as well!
This fish has a very earthy flavour and can be very easily crumbed. I love to eat it served with a mint and coriander chatni!!
I use a fish garam masala in this recipe and to slice Spanish (red) onions properly, see here!
Step 1
ingredients, clockwise: salt, turmeric powder, garam masala for fish, fresh chillies ground, tamarind extract, fresh chillies slit lengthways, fried kari leaves, red (Spanish) onions, sliced
Step 2
2-inch squares of barramundi
Step 3
fine to medium coarse semolina
Step 4
oil for frying
Step 5
to finish – lemon juice and chopped parsley
Step 6 – FOR THE MARINADE:
add salt
add turmeric
add turmeric and garam masala
add ground chillies
add tamarind extract
Step 9
mix spices into a masala or marinade
Step 10
coat each fish piece in the masala
Step 11
apply masala on both sides, or just one if you prefer
Step 12
dust fish in semolina
Step 13
add oil to hot pan and heat until it starts smoking
Step 14
carefully place each fish piece in the hot oil
Step 15
cook till the semolina is golden
Step 16
carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust
Step 17
keep frying
Step 18
fry until fish crust turns a dark golden colour
Step 19
drain each fish piece of oil
Step 20
prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve
Step 21
enjoy!
Let me know how you go with this dish!
Anah Daata Sukhi Bhaava!!