What was the chef’s inspiration?
The chef’s inspiration behind this wonderful creation was the challenge he faced in replacing the very popular but endangered hammour on the menu with a sustainable fish variety, and yet keeping the flavours simple and fresh.
Ingredients
(Serves one)
• 2 x 180g-220g shaari eshkeli fish fillets, skin on (visit www.choosewisely.ae for alternative sustainable fish for the recipe)
• 1tbsp lemon juice
• 1tsp salt
• 2tsps squeezed garlic juice
• 1tsp turmeric powder
• 1tsp Kashmiri chilli powder
• 1tsp crushed peppercorns
• 1tsp crushed fennel seeds
• 1tbsp oil
• 1tsp tawa spice mix (stone flower (usually known as ‘pathar ka phool’), peppercorns, cumin seeds, coriander seeds, fennel seeds green cardamom – blend the spices to fine powder).
• 1tbsp tomato garlic chutney
For the tomato
garlic chutney
• 2tbsps oil
• 1tsp mustard seeds
• 1tsp cumin seeds
• 6 curry leaves
• 6 cloves of garlic
• 10 cashew nuts
• 1tsp Kashmiri chilli powder
• 4 tomatoes, local
Method
For the tomato garlic chutney
1. Heat oil in a pan. Crackle mustard seeds, cumin seeds and curry leaves.
2. Add garlic cloves and cashew nuts. Allow the garlic to caramelise a bit.
3. Add quartered tomatoes and allow to cook.
4. Add the Kashmiri chilli powder.
5. When the tomatoes soften, remove the mix from the pan and cool.
6. Blend to a smooth chutney.
7. Serve warm or chilled.
For the fish
1. Marinate the fish with lemon juice, salt, squeezed garlic juice, turmeric powder, chilli powder, crushed peppercorns and crushed fennel seeds. Keep it in the refrigerator for 5-10 minutes to marinate.
2. Heat oil in a non-stick pan, sear the fish (skin side down) for three minutes. Flip the fish, sprinkle tawa spice mix and finish cooking in a pre-heated oven (175˚C) for approximately five minutes.
3. Once cooked, the fish should feel firm to touch but still moist. If the flesh shows some resistance, then it needs additional cooking – for a minute or so. (Chef’s note: ensure not to break the fillet while handling, or else it will spoil the presentation).
4. Serve the machli tawa fry with tomato and garlic chutney.
5. Garnish with coriander sprigs and fried curry leaves.
Final presentation
Take any flatware/plate of your choice, rest the cooked fillet on it, place a spoonful of tomato garlic chutney on the plate, a pinch of rock salt and drizzle some olive oil on top. Decorate with some fresh herbs or micro greens.
The Chef
Name: Sunil Datt Rai
Nationality: Indian
Chef Sunil has travelled widely and trained with chefs such as Bakshish Dean, Antonio Carluccio and Abhijit Saha, as well as two-Michelin-starred Chef George Blanc in Vonnas, France. He accompanied Chef Bakshish Dean to represent Ushna during last year’s Gourmet Abu Dhabi. His last role was with Lite Bite Foods as head chef of research and development, where he led a team that developed new products and styles for the next generation of food.
The Restaurant
Ushna’s dress code is smart causal.
Open Sun-Thu 12.30pm-11.30pm, Fri-Sat 12.30pm-midnight. Souk Qaryat Al Beri, Bain Al Jessrain – next to the Shangri-La Hotel (02 558 1769).
