Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Cooking it whole
|
Rakesh Kumar discovers that non-smelly fish is best prepared lightly
|
Photo: S. Subramanium
Indian touch Tandoori trout
In tandoori trout I use foreign ingredients with an Indian touch. I don’t however want it to look or taste completely Indian, then the idea would be lost. So, I make sure that even the appearance and texture of the salad suits the dish.
Trout is often the best selling fish after tuna and salmon. It doesn’t have a smelly fish, so the marinade can be kept simple. It’s prepared only in salt, lemon, ajwain and garlic. I don’t want to drown out the original taste with a surplus of spices. As a chef, I prefer using a whole fish than chopping it into small tikka pieces.
When it’s cooked whole it’s easily recognisable. One doesn’t need a curry for this dish. All you need is some garlic naan. And maybe a glass of wine.
Tandoori trout
Ingredients
Rainbow trout: 350 gms
Hung yoghurt: 1/2 cup
Ginger paste: 1/2 tsp
Garlic paste: 1/2 tsp
Yellow chilli powder: 1/2 tsp Salt to taste
Ajwain: 1 pinch
Garam masala powder: 1 pinch Refined oil: 1 tbsp
Cherry tomatoes: 10 –15
Cucumers, scooped: 10 –15
Mint chutney: 1 serving Lemon wedges: 2
Method
Take the rainbow trout, do not forget to handle it gently as it is a very tender fish, wash it under running cold water and gut clean it.
With the help of a sharp knife, make crisscross cuts in the traditional tandoori fish way. Squeeze the juice of one lemon wedge on it and leave aside. Take another clean bowl and mix in the yogurt, ginger-garlic paste, yellow chilly powder, salt, ajwain and garam masala powder. Mix well with the palms of your hands so that there are no lumps of yogurt. Marinade the rainbow trout in this marinate and refrigerate it at least for one hour. Take out the fish, bring it to room temperature and skewer it on the thin tandoori skewer.
Cook it in a medium heated tandoor. When half done, remove and give it a coating of refined oil with the help of a brush. Cook it further in a tandoor and remove when done. Since it is a delicate fish so special care and attention are needed while de-skewering it. Serve it hot with cherry tomato and scooped cucumbers along with lemon wedges.
(Rakesh Kumar, the Executive Chef of the Crowne Plaza, New Delhi. . He can be reached at chefrk@crowneplazadelhi.com)
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
|
