serves
4
serves
4
people
Ingredients
500 gms Snapper fillets
25ml Coconut Oil
200ml Coconut Milk
1 Tsp Mustard Seeds
¼ tsp Fenugreek Seeds
1 tsp Pepper Powder
½ tsp Turmeric
150ml Tamarind pulp
1 tbsp Chilli Powder
Salt to taste
3 Garlic Cloves (Sliced)
6 Shallots (Chopped)
10 Curry Leaves
1 Sweet Potato
Instructions
Grind the turmeric, chilli and pepper powder with a little bit of water. Make a smooth paste. Heat oil and add the mustard seeds and fenugreek seeds. Let them crackle.
Add the chopped shallots and the garlic. Cook till the leaves water (become translucent). Add the smooth paste prepared earlier. Cook for 2 minutes. Add the tamarind pulp and salt. Cook for 10 minutes. Now add the coconut milk and cook on slow heat to make the preparation into a thick paste. Cool the mixture down to room temperature.
Apply the mixture to the fish and let it marinate for at least a couple of hours. While the fish is marinating, prepare the garnish.
Garnish
Sweet potato allumettes and fried curry leaves: Peel and cut the sweet potato into matchstick size pieces and deep fry till they become crispy.
Take the sweet potato allumettes out and add a touch of salt, chilli powder and a dash of asafoetida to them.
In the same oil, give the curry leaves a quick fry.
Pan grill the fish and plate it as shown. Heat a bit of the mixture prepared earlier with some water to make a sauce to drizzle over the fish and place the garnish on top.
Recipe provided by Kumar Mahadevan of Aki’s Indian Restaurant
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
