Kurkuri Machhi or Masala Tamatar

Thu, 22 October 2015

Ingredients:

4 fillets of seabass /sea bream     

2 tbsp lemon juice

½ tsp salt  

1 ½ tsp fenugreek leaf powder

salted butter

01 tbs oil

Micro herb salad shavings of fresh fennel for salad

 

Method:

Marinate the fish with lemon juice and salt and keep aside to drain the excess moisture for 15 minutes.

Pat dry the fish and dust with gram flour Heat the oil in a flat pan, shallow fry the fish from the flesh side first, keeping skin side on the top. 

Turn the fillet & fry the other side as well until fish is cooked.  

Remove and place the fish in a kitchen paper towel to soak the excess fat.  

Serve it on a plate with crisp spinach sprinkled with chaat masala.

 

 

Oven Roasted Tomatoes

Ingredients:

4 strings of cherry tomatoes on vine

1 tbsp vegetable oil

50 gm mint leaves

50 gm coriander leaves

¼ tsp cumin seeds

½ medium onion, chopped

½ tsp fine chopped ginge

½ tsp fennel seeds

Sea salt to taste

Method:

Heat oil in a pan, sauté cumin seeds, and onions till translucent. 

Add tomatoes on vine and sprinkle spices.

Cook in hot oven at 180C till tomatoes start to wilt.

Remove and serve sprinkled with chopped coriander leaves.

While serving with fish, place the tomatoes in the centre of the plate, place the fish on top and garnish with mixed cress & fresh fennel tossed in vinaigrette.  

Drizzle some vinaigrette around the plate and serve hot.