Sunday, November 18, 2018

Crisp Fried John Dory with Gorkha Chutney

By Chef Atul Kochhar, 15 Nov, 2017
  • Crisp Fried John Dory with Gorkha Chutney

I have always enjoyed cooking John Dory. I was given Gorkha “Golbedo Ko Achar” or more simply tomato chutney by a Gorkha soldier serving in the British Army. I find that this chutney compliments the John Dory flavour. John Dory, caught in South-eastern water, seem to have a special appeal in its flavour.




For the fish:

• 4 fillets of John Dory weighing 100-120 g each
• 1 tbsp limejuice
• Salt to taste

For the batter:

• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp red chilli powder or crushed black pepper 
• ¼ tsp garam masala powder
• ½ tsp mango powder
• ¼ tsp ajwain seeds (optional)
• 100 gm chickpea or gram flour
• 1 tbsp corn flour
• 1 drop orange colour (optional)
• Oil in a wok to deep fry
• 1 tsp chaat masala (to sprinkle on fish after frying)

For the grilled tomato chutney:

• 4 medium size tomatoes, lightly grilled
• 2 cloves of garlic, lightly grilled
• 3 tbsp chopped coriander leaves
• 1 tsp fine chopped ginger
• ½ tsp toasted cumin seeds, crushed
• Salt to taste
• 1 small green chilli minced
• 1 tbsp olive oil
• 2 tbsp lime juice

For cucumber salad and dressing:

• 1 small cucumber cut in julienne 
• 2 medium tomatoes, halved, pip removed, cut into julienne
• ½ medium red onion, peeled, halved and thinly sliced
• 10 sprigs of coriander leaves


• Sea salt to taste
• 1 tbsp Hampshire chilli Jam
• 1 tsp lime juice
• ½ tsp salad oil or olive oil

For crushed peas:

• 100 gm garden peas, lightly blanched
• 1 tbsp unsalted butter
• 2 tsp vegetable oil
• A pinch of asafoetida
• ½ tsp cumin seeds
• ½ red chilli flakes
• 1 tbsp of vegetable stock or water
• 1 tbsp single cream
• Salt to taste



For the fish:

Marinate the fish with lime juice and salt and keep aside for 20 minutes.   
Make a batter with all the ingredients whisked together with 120 ml sparkling water. Wipe the fish with a kitchen paper or towel to remove excess moisture. 
Marinate the fish in the batter for further 10 minutes. Heat oil in the wok and fry the fillets over medium heat until crisp.
Remove on kitchen paper and sprinkle with chaat masala powder and serve with a salad.

For the cucumber salad:

Mix all salad ingredients together and keep it chilled in refrigerator.  
Mix the dressing and keep in refrigerator. Toss the salad in the dressing before serving.

For grilled tomato chutney:

On a large cutting board, put everything together and with a large knife chop everything together. Mince it to a chutney consistency. Store in the refrigerator until required.

For crushed peas:

Heat oil and butter in pan. Add asafoetida, as it foams, add cumin seeds. As cumin seeds crackle, add chilli flakes and blanched peas. Cook for three to four minutes and add stock and cream and season. 
Remove the pan from heat and with a wooden spoon crush the peas. Keep it warm, until required.

For serving:

In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Photo by Mike Cooper Photography


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