1 Tbsp (15 g) crispy chili oil, plus more to taste
Directions:
1. Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds. 2. Add all of the dressing ingredients to a small bowl and mix. 3. Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly . 4. Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!
Notes
Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.
Storage
Best on the day it's made, but can be stored in an airtight container in the fridge for up to 2 days.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
