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.
Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes
Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.