Cook Out | Pan-fried bass, tamarind rice, moilee sauce

Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, combines a south Indian rice dish with fish

Tamarind rice

Serves 1

Ingredients

1cup steamed rice

2tbsp tamarind pulp

2tbsp coconut oil

For the tempering

1 tsp mustard seeds

1 tsp cumin seeds

10 curry leaves

1 tsp split white urad dal

1 tsp chana dal

1 tbsp roasted peanuts

2 dry red chillies

One-fourth tsp turmeric powder

1 tsp salt

Method

Heat coconut oil in a pan, add the tempering ingredients and cook until they crackle.

Add the tamarind pulp and cook for a minute. Once the mixture is cooked, add the steamed rice and mix well.

Fish Moilee

Serves 1

Ingredients

150g fish steak

1tbsp coconut oil

1 onion, sliced

2 green chillies, slit into four

1 lemon

10 curry leaves

200ml coconut milk

1tsp mustard seeds

1 and one-fourth tsp turmeric powder

One-fourth tsp coriander powder

One-fourth tsp salt

Method

In a heavy-bottomed pan, heat coconut oil and cook on all sides till light golden brown in colour. Remove the fish and keep aside.

In the same oil add mustard seeds, slit green chillies, curry leaves and onion. Sauté the mixture till the onions turn pink. Then add coriander and turmeric powders, and salt to taste. Add coconut milk and finally a squeeze of lemon. Add the fish back into the mixture. Add water if required and cook till the fish is done. Serve with the tamarind rice.

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