Dhaba Ca­sual Fine Din­ing

Chef Faizal Junus gives a flavour­ful nod to his her­itage and the co­conut with this aro­matic seafood dish.

The Coast - Food and Drink Local Recipes - - Contents -

In­gre­di­ents

½ kilo of fresh fish (At­lantic salmon

or Talapia fil­let) cut into 1 inch by 2

inch chunks

1 cup fresh shred­ded co­conut

6 small shal­lots

1 small to­mato, diced

½ tbsp freshly grated gar­lic

½ tbsp freshly grated ginger

2 chili pep­pers

(ac­cord­ing to pref­er­ence)

4 small pieces kokum

(South In­dian ta­marind)

1 tbsp Kash­miri chili pow­der

1 tsp turmeric pow­der

½ tsp fenu­greek seeds

1 small green mango, cubed

6 2-inch pieces Mu­ranga Kai

(drum­sticks)

salt

Method

In a blender, puree the co­conut, four shal­lots, chili pep­pers, Kash­miri chili pow­der, turmeric, half a cup of wa­ter and half a tea­spoon of salt.

Place the kokum in one cup of hot wa­ter.

In a non-stick pan, heat one ta­ble­spoon of canola oil. Add two diced shal­lots, grated ginger and gar­lic. Cook for a minute then add fenu­greek seeds, fol­lowed by diced to­mato. Cook for two min­utes. Add kokum and hot wa­ter to the pan. Then add pureed co­conut mix­ture. Stir. Bring to boil and add pieces of fresh fish.

Re­duce to medium heat and add cubed green mango and drum­sticks. Cover and let sim­mer for 15 min­utes. Add more wa­ter if you want a lessthick gravy. Add salt to taste.

Serve with plain bas­mati rice.

Notes: Half of the items on Dhaba Ca­sual Fine Din­ing’s menu are in­flu­enced by the own­ers’ cul­tural her­itage, Ker­ala State, South In­dia. Re­ferred to as ‘God’s coun­try’, the scenic lakes, rivers and beaches are stroked with green­ery com­posed of never end­ing co­conut trees. Thus, co­conut is used for cook­ing, health prod­ucts and more.

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