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
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
Cooking the Sea bass
6 pieces of seabass
Sea salt to sprinkle on fish
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).