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A taste of history
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Fort Cochin is a wok where the varied flavours of different cultures have left behind a food blend that is its very own. Chef Sanjay De, of The Brunton Boatyard, has skilfully rehashed the foreign flavours to create a history cuisine served there. This is the first part of the `history cuisine'
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TASTE THE exciting history of these shores with unique and different recipes.
Chuttuli meen
A flat full fish marinated with a melange of pearl onions and green spices, from the Jewish recipe books of Fort Cochin.
Serves One
Ingredients
Mullet fish-1 (350-400 gms)
Shallots-40 gms (Pearl Onions)
Curry Leaves- 8 nos
Ginger-10 gms
Garlic-10 gms
Green Chillies-3
Lemon Juice-1 (freshly squeezed)
Salt to taste
Coconut oil to grill
MethodCut the head of the mullet and slit on one side to de-bone the central bone and clear the stomach. Open out the fillet with the skin and tail fin. Marinate the fillet in lemon juice and salt for about 15 minutes. Broil or dry roast the shallots and other vegetables for about 7 minutes over medium flame and grind to a crunchy paste. Add salt. Smear the fish with the ground paste on the white side and cook on a griddle plate or hot tawa with coconut oil.
Make sure that you hold the tail fin upright for the first minute to give a mermaid presentation.Serve hot accompanied by stuffed grilled okra with the same masala and sauté potatoes.
Awaal arubyan bil lebaneh
King prawns marinated with a blend of spices and yoghurt, pan-fried and served on saffron rice and buttered spinach. A perfect example of Indo-Arab fusion.
Serves - Two
Ingredients
Tiger Prawns-10 no (600 gms)
Yoghurt-200 gms
Pepper powder-8 gms
Tabasco sauce-10 drops
Tandoori masala-2 tbsp. (commercial masala)
Salt-to taste
Long grain rice-120 gms
Saffron-¼ gm
Milk-20 ml.
Butter-80 gms
Spinach-250 gms
Garlic- chopped-50 gms
MethodShell the prawns with the tail intact. Wash it well and drain dry.
Hang the yoghurt till dry and mix tandoori masala powder, pepper powder, Tabasco and salt. Marinate the prawns for about 30 minutes.Boil the rice till cooked, drain and toss in butter with saffron dissolved in warm milk. Season.
Parboil and chop the spinach leaves and toss in butter, garlic, Tabasco and season.Skewer the marinated prawns and cook on a grill, basting with garlic butter.
Arrange the rice and spinach in a half moon of each, forming a bed on a plate. Serve with the grilled prawns and garlic butter.
SANJAY DE
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