Sunday, 30 April 2017

Fish Vevichathu #sikandalouscuisine

​Don't get intimidated by the red color - yes this delicious fish is a bit spicy but not as deadly as it looks simply because you use Kashmiri Degi Mirch Powder which gives you that lovely color. This recipe was taught to us at the sikandalous cuisine master class at Bernado's in Gurgaon by super talented chef Prima Kurien.

The only challenge here was to source Kadumpalli or Kokum. I managed to get kadumpalli from a South Indian store in Gurgaon and now am stocked with enough for a year - so Prima , some more recipes please ! Okay before I get greedy - here is this recipe. Its delicious ! Brilliant actually . 

500 Grams Boneless Surmai.

For Tempering :
3/4 Teaspoons Mustard Seeds.
1/2 Teaspoon Methe Seeds.
3/4th Tablespoons Chopped Shallots.
Curry Leaves.

Vevichathu Masala :

1 Teaspoon Garlic Paste.
1/2 Teaspoon Haldi.
3 Teaspoons Deghi Mirchi.

Other Ingredients :
1 Heaped Tablespoon Ginger Juliens - I minced mine.
​2-3 Pieces Kokum or Preferably Kadumpalli.
Curry Leaves.
20 Ml Coconut Oil.
1/4 Cup Water.
1/2 Teaspoon Fenugreek Powder.
​1. Mix all ingredients under Vevichathu Masala in 100 Ml warm water.
2. Soak Kokum / Kadumpali ​in a bit of warm water - 30 minutes or so .
​3. Heat oil , add mustard seeds , methe seeds , shallots and curry leaves. - Saute 3-4 minutes then add in the soaking masala and kokum / kadumpalli along with water and bring to a rolling boil.
4. Slid in the fish , ginger and curry leaves along with salt and cook 7-10 minutes.
This delicious fish curry tastes best the next day ​

​My Adaptations:
I lightly applied haldi on the fish pieces , sauteed them a minute and didn't add them raw into the curry as suggested by the recipe.​

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

No comments:

Post a Comment