Ingredients:
Sliced sea bass or grouper
Corn flour
Red chillies
Shallots
Garlic
Coriander roots
Salt
Tamarind juice
Stock
Cooking oil
Method:
Pound coriander roots, garlic, red chilli and shallots.
Dip fish slices in corn flour and deep fry them, drain well and arrange on a plate.
Stir fry the mixture from no. 1 with 1-2 tbsp of oil, add seasoning and stock, shimmer for a while or until thickened.
Pour on the plate of fish and garnish with coriander leaves, tomato slices and chili sauce.
Celebrate Global Gastronomy with the Third Annual Vancouver World Chef Exchange, Presented by Aeroplan
There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
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Attendees got a chance to taste a plethora of seafood options and also experience tours and seminars pertaining to the industry.
