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    It’s not every day that you chat with a chef who is also a mother. Less likely one whose sons coaxed her into taking her culinary skills outside of home and on to national television. Bengaluru-based Shazia Khan was the runner-up on MasterChef India in 2012. Five years later, she’s got a second book in the works, and schools students, from as far as Indira Nagar and Iowa, on the art of Indian spices. The celebrity chef who was in Phoenix MarketCity for a workshop recently, shows us how to keep ingredients versatile and boldly go where few pineapples have gone before… fishing!

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    Fish Cakes with Pineapple and Cherry Tomato Relish (Serves 20 cakes)
    Ingredients    qty
    For the fish cakes
    Fish — 300 gms boneless fillets | Water ½ cup | Turmeric
    ¼ tsp | Butter 2tbsp| Oil 6 tbsp | Onions 2 (finely diced)| Ginger paste ½ tsp | Garlic paste ½ tsp | Green Chilies
    1 tbsp finely chopped | Fresh Coriander leaves 3 tbsp finely
    chopped | Bread 6 slices | Salt to taste

    Method:
    ■ Place the fish fillets in a pan with water ■ Add the turmeric, salt and bring to a boil. Cook for about 4 minutes till the fish is done ■ Remove the pieces and shred them. Reserve the stock ■ In a pan, heat the butter with 1 tablespoon of oil ■ Add the onions and fry till translucent ■ Add the ginger-garlic pastes and fry for a minute ■ Add the chillies, coriander and the shredded fish ■ Season with salt and sauté for 3 minutes ■ Remove the mixture in a bowl and allow it to cool down ■ Soak the bread pieces in the reserved stock and add to this mixture. Mix well ■ Make small balls out of the mixture and flatten them into cakes ■ In a pan, heat the remaining 5 tablespoons of oil and shallow fry the cakes till golden brown on both sides.

    For the Pineapple and Cherry Tomato Relish
    • Heat oil in a pan. Add the cinnamon sticks (2), cumin (½ tsp) and
    garlic (½ tsp)
    • Fry till the garlic turns
    golden brown.
    • Add chilli flakes (1 tsp), chilli powder (½ tsp), brown sugar (2tbsp), cherry tomatoes (150 gms), pineapple (50 gms cubed) and cook till the tomatoes become soft and the mixture turns thick (but chunky).
    • Add vinegar (1 tsp) and season with salt. Garnish with spring onions.
    • Serve with fish cake.

    — Sonali Shenoy

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