National Seafood Week 5th-12th October

To mark National Seafood Week, which starts on 5th October, why not discover the seafood dishes on our Purple Poppadom menu at our Indian Restaurant in Canton, Cardiff.  

Chef Anand George originally from the beautiful city of Kerala, which is a leading exporter of seafood in India, has introduced us to his style cuisine at the Purple Poppadom with a range of spices and flavours.  To celebrate the week please see the recipe for his famous award-winning Tiffin SeaBass dish:  pan seared and served on a bed of curry leaf infused mashed potato; in a tongue tickling raw mango,ginger and coconut sauce with beetroot pachadi.

 

TIFFIN SEABASS RECIPE

Alleppey Sauce

Ingredients

Portion: 6
Oil – 25 ml
Onions – 150gms
Raw mango – 150gms (three small
mangoes, firm and sour with the skin
removed, deseeded and chopped)
Ginger – 10gms
Curry Leaf – 5gms
Kashmiri chilli powder – 15gms
Turmeric powder – 10gms
Maggi coconut milk powder – 300gms
Salt – 12gms
Water – 900ml

 

Method for the Alleppey Sauce

1. Peel and slice the onions, julienne the ginger and peel the raw mango then cut it
into small cubes.
2. Mix the coconut milk powder with 600ml of hot water and blend it well.
3. Heat the oil in a pan, add the sliced onions, ginger, raw mango and curry leaves.
Sauté until it becomes transparent.
4. Lower the flame then add the Kashmiri chilli powder, turmeric powder and salt,
sauté for couple of minutes and then add 300 ml of water and bring it to boil,
simmer it for some more time, then add 600ml of water and simmer it for another
15 minutes. When the mixture starts thickening add the coconut milk and cook until
the sauce consistency is smooth. It will take a good half hour of simmering. Take off
the heat and pass through a fine sieve. Check the seasoning.

 

Curry Leaf Mash Potato

Potatoes grated – 600gms (base recipe)
Oil – 30 ml
Mustard seeds – 5gms
Split urad dal – 10gms
Onions – 150gms
Ginger – 10gms
Green chilli – 5gms
Curry leaves – 3gms
Salt – 6gms
Turmeric powder – 2gms
Water – 50ml

 

Method for the curry leaf mash potato

1. Chop the onions, green chilli, ginger and curry leaf.
2. Heat the oil in a pan, add split urad dal and allow it to turn into golden brown. Add
the mustard seeds and allow to crackle to release their flavour. Add the chopped
ginger, onion, green chilli and curry leaf.
3. Lower the heat. Add the turmeric powder and salt then sauté for a minute. Add the
water, the grated potatoes and mash well. Check seasoning. Divide the mash into
six portions.

 

Cooking the Sea bass

Ingredients

6 pieces of seabass
Sea salt to sprinkle on fish
Butter

1. Cut each sea bass fillet into two.
2. Sprinkle the sea salt on sea bass fillets and brush a bit of butter on the skin
side. Heat the pan, place the bass fillets skin-side down and cook both sides
(approximately 2- 3 minutes).
3. Pour the Alleppey sauce onto the plate. Place the curry leaf mashed potato on the
centre of the sauce and finally rest the cooked bass fillets on top.
4. Garnish with beetroot pachadi and fried curry leaf.
5. Serve as in photograph with beetroot pachadi (base recipe).

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    • What a day, what an experience; from start to finish, well organised, conducted and delivered. At first it may seem expensive, but once you are on the course you soon realise it is very good value for money. The keep-sake ‘Anand George’ recipe book and denim apron, the sample food throughout the day and taster meal

    • Review via Tripadvisor by Owen G Richards 24th Oct 2018 We went for the set Sunday menu dishes and I can honestly say it’s probably the best Indian meal I’ve had. The starter of aloo chaat was incredible. The staff were really friendly and the service was great. I am looking forward to going back

    • Review via Tripadvisor by Saber S on 31st October 2018 This is an excellent restaurant. The food was freshly prepared and very tastey. The portions are smaller than normal but the food is perfectly cooked. The service was also excellent and quick. They have adequate professional number of staff who were always nearby to attend

    • Review via Tripadvisor by DenisinWales on 26th September 2018 1st despite the very long sign board covering 2 store fronts, the entrance is a tiny door at the far left. Once you climb to the 1st floor, you are greeted with a very understated and tasteful restaurant seating about 60-70 people. For a Tuesday night

    • Review by Ellym106, TripAdvisor, April 2018 We had an excellent meal here. We visited India in November and know how the food is supposed to be – and this is it! Everything was beautifully cooked and full of flavour, with our particular favourites being the onion pakoras, laccha parathas and the planner makhni – the