Food

Friday - - News - RECIPE BY CHEF AK­SHAY NAY­YAR, FOOD­SHALA JUDGE

De­light­fully de­li­cious recipes from Food­shala.

(serves 2) Prep time: 30 mins Cook­ing time: 15 mins In­gre­di­ents 2 tsp ginger-gar­lic paste 1 tsp lemon juice 2 white fish fil­lets (140g each), cleaned, washed and pat­ted dry 1 tsp chopped spicy mango pickle 1 tsp chopped curry leaves 1/2 cup steamed rice, coarsely ground 1 tbsp raw mango paste 2 ba­nana leaves, for wrap­ping 2 tsp ghee (clar­i­fied but­ter) 1 tbsp but­ter 1 cup finely chopped mixed veg­gies (car­rots, cauliflower, beans) 2 tsp co­rian­der pow­der 1 tsp cumin pow­der 2 tbsp tomato purée 2 tsp veg­etable oil salt and pep­per, to taste For chilli lemon dip, whisk to­gether: 1 tsp red chilli paste 2 tsp lemon juice 2 tsp sugar syrup

salt Method: 1. Mix to­gether ginger-gar­lic paste, lemon juice and salt. Mar­i­nate fish in this mix­ture for 15 min­utes. 2. Mix to­gether mango pickle, curry leaves, rice, raw mango paste, salt and pep­per. Coat mar­i­nated fish with this mix­ture. 3. Cut each ba­nana leaf into a square that is four times the size of each fish fil­let. Place one fil­let in each leaf and wrap well. Se­cure edges with a tooth­pick. 4. Melt ghee in a fry­ing pan and pan-sear fish parcels on each side for 5 min­utes. 5. Heat but­ter in a heavy-bot­tomed deep fry­ing pan and sauté veg­eta­bles un­til al dente. Place fish on top of veg­eta­bles and cover. Let mix­ture cook in its own steam un­til veg­eta­bles are soft. 6. Re­move fish from pan and add re­main­ing in­gre­di­ents to cooked veg­eta­bles. Sauté un­til oil be­gins to ap­pear on side of pan. 7. Serve fish still in its wrap­ping with veg­eta­bles and dip on the side.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.