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    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.

    Pan seared
    pearlspot, chilli n’ bimbli warm salsa
    Recipe serves one portion
    Ingredients qty
    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

    Method
    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

     

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