The Chef: Chintan Pandya
His Eating places:
Semma, Adda Indian Canteen, Dhamaka and Rowdy Rooster, all in New York Metropolis, plus, opening later this yr, Kebabwala and Masalawala.
What He’s Identified For: Actual-deal regional-Indian dishes ready with correct method and a nuanced data of the delicacies.
SIMPLE, QUICK AND DELICIOUS, this fish curry, the second Gradual Meals Quick recipe from Chintan Pandya, has all the time been one of many chef’s private favorites. Known as meen moilee, it accommodates a aromatic mixture of coconut milk, curry leaves, ginger, inexperienced chiles, mustard seeds, tomatoes and pinch of turmeric. “I used to be in Bangalore, and an older gentleman cooked this in a lodge,” Mr. Pandya recalled. “I stated, ‘I’m right here to study from you.’ ”
As splendidly uncomplicated as this recipe is, there’s a proper method to do it. As an illustration, the spices needs to be added within the sequence specified. “They burn at totally different temperatures, which you don’t need, and this order accounts for that,” Mr. Pandya stated. One spice particularly defines the dish for him. “This reveals off what turmeric, typically a supporting ingredient, can do,” he stated. “It makes candy coconut milk extra savory and flavorful.”
Mr. Pandya sometimes makes this with cod or sea bass, however he stated any dense, flaky white fish will do. The fillets take up the flavors of the coconut-milk curry as they gently poach. The chef hasn’t modified a factor concerning the preparation since he realized it years in the past. “Sure recipes are finest left simply as they have been meant to be,” he stated. “That is homey and rustic. Served over rice, it’s heaven.”
—Kitty Greenwald is a chef, meals author and the co-author of ‘Gradual Fires’ (Clarkson Potter)
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- 2 kilos cod or sea bass fillets, reduce into 2-inch cubes
- 2 tablespoons floor turmeric
- Kosher salt
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 24-26 (about two branches’ price) contemporary curry leaves
- 1 medium yellow onion, minced
- 3-inch piece of ginger, peeled and minced
- 3 small inexperienced chiles, halved lengthwise
- 1 (13-ounce) can coconut milk
- 1 cup coconut cream
- 1¼ cup halved cherry tomatoes
- Heat basmati rice, to serve
- Season fish with ½ tablespoon turmeric and a beneficiant pinch of salt. Put aside.
- Warmth coconut oil in a medium pot over medium warmth. Add mustard seeds and prepare dinner till they crackle, 20 seconds. Add curry leaves and sauté till fragrant, about 30 seconds extra. Add onions and prepare dinner till translucent, 3-4 minutes. Stir in ginger, chiles and remaining turmeric. Sauté till fragrant, about 1 minute.
- Pour in coconut milk and coconut cream, and simmer till flavors meld, about 5 minutes. Season with salt. Add fish and cut back warmth to keep up a delicate simmer. Poach fish till practically cooked by, about 3 minutes. Add tomatoes and simmer till fish is flaky and tomatoes are heated by, 1-2 minutes extra. Season with salt. Serve curry over heat rice.
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