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!
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
2-inch squares of barramundi
fine to medium coarse semolina
oil for frying
to finish – lemon juice and chopped parsley
Step 6 – FOR THE MARINADE:
add turmeric and garam masala
add ground chillies
add tamarind extract
mix spices into a masala or marinade
coat each fish piece in the masala
apply masala on both sides, or just one if you prefer
dust fish in semolina
add oil to hot pan and heat until it starts smoking
carefully place each fish piece in the hot oil
cook till the semolina is golden
carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust
fry until fish crust turns a dark golden colour
drain each fish piece of oil
prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve
Let me know how you go with this dish!
Anah Daata Sukhi Bhaava!!