Chef Ajoy Joshi of Nilgiri's Indian Restaurant has teamed up with SBS Hindi to share with us his special series of seafood recipes for Christmas.
Joshi’s recipes infuse flavours of Indo-Australian cooking that are not just suitable for every palate but also simplify Indian cooking for Australian kitchens.
Joshi originally opened the Malabar Restaurant in Crows Nest, Sydney, serving traditional South Indian cuisine which won awards and accolades both in Australia and India.
In 1997, Joshi sold the Malabar and embarked on a tour to study food trends around the world. It was from this tour that Joshi then launched Nilgiri’s which has received many awards and accolades.
He teams up with Kumud Merani from the SBS Hindi program to demonstrate how to make Goan style fish.
Recipe: Goan Style Fish
INGREDIENTS
MASALA
4-6 Whole dried red chillies, freshly crushed
2 tsp black peppercorns
3 tsp Coriander seeds
3 tsp Cumin seeds
1/2 tsp Turmeric powder
2 tsp Fresh Ginger, crushed
2 tsp Fresh Garlic, crushed
1/3rd cup Vinegar
SAUCE
75ml Vegetable oil
300g Onions, sliced
120g Tomatoes, cut into quarters
2-3Fresh green chillies, slit
350ml Coconut cream
Salt to taste
350g Fish fillets, preferably barramundi, snapper or flathead
METHOD
> Mix all the ingredients for the ‘masala’ with vinegar to form a fine paste & keep aside for about 30 minutes.
> Heat oil in a pan, add the onions and cook till soft
> Add the ground ‘masala’ and cook till the oil leaves the sides of the pan.
> Add the tomatoes, green chillies & coconut cream and cook for a few minutes.
> Season & add the fish fillets & leave in the sauce for a few minutes over medium heat.
> Serve hot with steamed rice.
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