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Kühlbarra: Locally farmed fish that’s drawing in the world
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Nilgiri Masala Barramundi By Preetam Singh Sodi
Serves
4
Preparation Time
60 Mins
Level
Easy
Serves: 4 Preparation Time: 60 Mins Level: Easy

Ingredients

For Fish
800g
Kühlbarra Barramundi Fillet
1 tsp
Fennel Seeds
3 nos
Green Chilli; Slit Lengthwise
Handful
Curry Leaves
2 tsp
Vegetable Oil
2 tsp
Coriander Powder
2 tbsp
Ginger-Garlic Paste
1 cup
Coriander Leaves; Chopped
1 cup
Mint Leaves; Chopped
50g
Spinach; Blanched
1/2 cup
Coconut; Grated
1 tbsp
Garam Masala
2 tsp
Lemon Juice
-
Salt
For Kokum Sauce
50g
Kokum
5g
Cumin Seeds
20g
Coconut Milk
-
Salt
For Tomato Chutney
200g
Tomato; Blanched & Diced
15ml
Olive Oil
2g
Curry Leaves
2g
Mustard Seeds
2.5g
Green Chilli; Chopped
1 nos
Dried Whole Red Chilli
30g
Chopped Onion
30ml
Tamarind Water
5ml
Lemon
-
Salt
For Quinoa Pulao
200g
Quinoa
50g
Carrot
50g
Beans
2g
Cumin Seeds
2g
Turmeric Powder
10g
Coriander Leaves

Method

For Fish
1.
Grind together fennel seeds, green chillies, curry leaves, ginger-garlic, coriander leaves, mint leaves, spinach and coconut.
2.
Mix the fish with green masala paste, coriander and garam masala powder.
3.
Heat oil in a pan and sear the fish. Then put in the oven for 5 - 7 minutes.
For Quinoa Pulao
1.
Heat oil in pan, put cumin seed, sauté and cook all vegetables.
2.
Add tumeric powder, sauté for a few seconds, and then add water before removing it from heat.
3.
Cling wrap quinoa for 20 minutes.
For Tomato Chutney
1.
Cut tomatoes into dices and keep aside.
2.
Heat oil in a pan. Once hot, add curry leaves, mustard seed and sauté for a few minutes, then add diced tomatoes, chopped onions, green chilli and whole red chilli. Cook till onions are soft.
3.
Finish with tamarind water, lemon juice and season to taste.
For Kokum Sauce
1.
Boil the kokum in the water, strain.
2.
Put cumin seed and strained kokum water into a little bit of heated oil. Then add coconut milk.