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
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.
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
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
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.
Sweet potato allumettes and fried curry leaves: Peel and cut the
sweet potato into matchstick size pieces and deep fry till they become
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