Tandoori Sep/Oct 2014 | Page 19

CHANDPURI HILSA FISH INGREDIENTS 5 Hilsha Fish Steaks 1Tbs Kasundi Mustard Paste 1tsp Black Mustard Seeds ½ tsp Cumin Seeds 4 Green Chillies White Pepper 1Tbs Chopped Garlic 2Tbs Mustard Oil 2Tbs Vegetable Oil 1 Chopped Shallot Onion 1 Tbs Chopped Fresh Coriander a side dish. ½ Juice of Lemon Salt to taste 1tsp Turmeric Powder ½ tsp Cumin Powder ½ tsp Chilli Powder 2Tbs Yoghurt 2Tbs Water Pinch Of Saffron 1Tbs Butter 300ml Chicken Stock 3 Cherry Vine Tomatoes 5 Baby Potatoes 5 Baby Aubergines www.tandoorimagazine.com 018_019_TM_Jun_Sep_Oct_Feature.indd 19 METHOD Marinade For Hilsa Steaks Wash the hilsa steaks thoroughly under running water making sure that all the scales are removed. Pat dry with paper towel removing any excess water place in mixing bowl add salt, white pepper, 1/2tsp chilli and 1tsp turmeric powder, juice of half a lemon and 1tbs of vegetable oil. Mix all the ingredients gently massaging the spices into the flesh of the hilsa steaks set aside for 30 minutes for the marinade to permeate. Heat non-stick pan with 1tbs of vegetable oil bring to temperature shallow fry the hilsha steaks, till golden brown. Keep aside. Poached Saffron Baby Potatoes Peel and wash potatoes place in a saucepan add chicken stock, 1tbs salted butter, pinch of saffron bring to boil reduce heat to simmer until potatoes are cooked. Set aside. Preparation of Sauce In a saucepan, heat 2tbs mustard oil add 1tsp black mustard seeds, 1/2tsp cumin seeds until seeds pop and crackle add 3 slit green chillies, finely cho ed shallots and garlic. Sauté until translucent add 1tsp turmeric, 1/2tsp cumin powder, 1tbs kasundi mustard paste and stir for two minutes add baby aubergines and cook for five minutes then add 2tbs of yogurt and 2tbs of water. Simmer for 10 minutes place fried hilsha steaks into saucepan and simmer for further three minutes add 3 cherry vine tomatoes until sauce thickens add salt to taste. Finally, add freshly chopped coriander to sauce and take off heat. Serve with steamed rice. September/October 2014 // T A N D O O R I 19 27/08/2014 07:33