Ingredients:
Sliced sea bass or grouper
Corn flour
Red chillies
Shallots
Garlic
Coriander roots
Salt
Tamarind juice
Stock
Cooking oil
Method:
Pound coriander roots, garlic, red chilli and shallots.
Dip fish slices in corn flour and deep fry them, drain well and arrange on a plate.
Stir fry the mixture from no. 1 with 1-2 tbsp of oil, add seasoning and stock, shimmer for a while or until thickened.
Pour on the plate of fish and garnish with coriander leaves, tomato slices and chili sauce.
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Chef Manjit Gill was the first Indian bestowed with the exclusive honorary membership of WorldChef.