Unexpected guests? Here’s a quick recipe to impress them
Mohamed Siddiq is a rock star in the kitchen. Ironically if he wasn’t a chef — he probably would have swapped his apron for a guitar. “I can’t get enough of Jimi Hendrix and Led Zeppelin,” admits the executive chef of the Taj Club House in Chennai. And the dots seem to connect when he shares, “I whipped up the dish below just for you. I get very excited when I get thinking about food and visualise it, kind of like a painting.” Or a song we say. The lyrics (read ingredients) are inspired from his culinary travels as far as Calicut and Cape Town. How else would you discover Bimbli (typically found in a Keralite fish curry) in a continental salsa?
If you’re running short on time, fish fillets are a great choice. Set your timer for seven minutes — and you’re done!
One of the most common mistakes made is over-marinating it. Don’t kill the taste of the raw material in the process. In the case of fish, 30-45 minutes should suffice.
For an aesthetic plate, expose all the colours and textures of your dish.
pearlspot, chilli n’ bimbli warm salsa
Recipe serves one portion
Pearl spot fillet 4 nos ( 180 gms)
Green kanthari chillies
(Bird’s eye ) 5 nos
Fresh Kerala tamarind
(Bimbli) 2 nos
Cherry tomato 3 nos
First press olive oil 60 ml
Yellow pumpkin 100 gms
Baby pok choi 80 gms
Peeled slivers of garlic 20 gms
Yellow butter 20 gms
Salt 10 gms
Fennel powder 2 gms
Crushed black pepper 2 gms
Clean and wash the fillets
Marinate with fennel, crushed black pepper and olive oil
Boil and mash pumpkin with salt and yellow butter
Finely chop the bimbli, deseed and chop the bird’s eye chillies, dice the cherry tomato
Mix the above with salt and olive oil to form the warm salsa
Blanch and saute pok choi with garlic
Pan grill the pearl spot fillets, arrange on the plate, top with the salsa
Serve with pumpkin
mash pok choi
— Sonali Shenoy