Friday, 4 May 2012
This recipe is from Rocky Mohan's latest cookbook
500 Grams Firm Fish ( 1 X 1" pieces )
' Rocky's Table ' - Indian Menus For Fine Dining
( and wines to match )
soak in juice of 1 lemon and some water for 5 minutes and wash .
6 Tablespoons Oil
1 Teaspoon Mustard Seeds.
2 Teaspoons Fenugreek Seeds.
1 1/2 Cups Onions , Chopped ( I used sambar onions )
1 1/2 Teaspoons Each Garlic & Ginger Paste.
Lemon Sized Ball Tamarind ( soaked in 1 cup hot water and then stran through a fine sieve ).
1 1/2 Tablespoon Red Chili Powder.
1 Teaspoon Haldi Powder .
25 Curry Leaves.
5-6 Dried Red Chilies ( not in the original recipe )
Heat oil in wok . splutter mustard seeds , then add fenugreek seeds and onions and the garlic ginger paste .Saute till light brown.
Add haldi , dried red chilies , red chili powder tamarind extract and salt .Cook covered a minute or so.
Add fish tomatoes curry leaves . Stir gently - you don't want to break the fish .
Reduce heat and cook 6-7 minutes till fish is cooked and sauce thickens . Shake the wok at intervals and do not stir .
Delicious and really simple to make . Looks beautiful too !