This is a very special post dedicated to my dear friend Rupesh. While we have always shared a mutual adoration of good food and have had many many edible adventures together while I lived in Mumbai. He was initially only a lover of the product and has now also grown to be a lover of the process. Every so often I get a text or a call from him telling me how he wowed his friends in various parts of the country with his culinary skills, and last month I got to try it first hand.
Our chef Rupesh offered us
1) Crispy golden prawns as an accompaniment to our favourite Old monk
2) A glorious, Dahi Maach with steamed rice
Im sharing here the recipe for the Dahi Maach in as much detail as I could get out of the master chef
What you need:
- 500gms of fish (use a relatively less bony one)
- 2 large onions
- A big piece of ginger
- Handful of green chillies
- Small stick of cinammon
- 200 or so ml of fresh curd
- Turmeric powder, red chilli powder and salt to taste
- Mustard oil to fry the fish in
- Big bunch of fresh corriander finely chopped
How:
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| Coarsely chop the onions and grind the ginger and green chilli |
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| Shallow fry the cleaned fish fillets in mustard oil, till they are semi cooked and the skin is slightly crispy |
Mix turmeric powder, red chilli powder and salt to the curd and make a smooth lump free mixture
Toast the cinnamon in some of the mustard oil and cook off the onions and the ginger and green chillies
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| Add the curd mixture and the fish and simmer for a few minutes. Take off the heat and garnish with the beautiful, earthy coriander |
Poured over warm, steamed rice, this was one of the simplest, but one of the most aromatic, delightful meals I have every eaten. We ate, we drank, we laughed..it was a celebration..of our love for food and our love of cooking.
Chef Rupesh Kumar...you have arrived!!
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| Sneak peek at our Crispy Golden Prawns. Will post recipe soon if revealed by the Master Chef!! |
