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.
The Pizza Paratha is a cheesy paratha that recreates the magic of pizzas in a popular Indian format.
Chef Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have become his signature.
Delicious crab with Sri Lankan String hoppers
Chef Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have become Chef Kumar’s signature
Serve the potatoes with the sautéed vegetables and naan or roti.
This recipe involves fish fried using five types of marination.