Ingredients
700g snapper / any white fish
1 tbsp red chilli powder
1 tsp coriander powder
1 tsp fenugreek powder
1/2 tsp turmeric powder
100ml vinegar
Oil- 2 tbsp
Fenugreek seeds- 1tsp
Mustard seeds- 1 tsp
Tamarind extract- 80ml from 2 walnut sized pieces
Salt
1 onion sliced
1 tomato sliced
Ginger garlic paste- from 5 cloves of garlic and 1 inch piece of ginger
Curry leaves
Method
Make a paste out of the red chilli powder(I used degi mirch), coriander powder, haldi and fenugreek with the vinegar
In a pan heat oil, add the mustard and fenugreek seeds and let them splutter.
Add onions and salt, cook till translucent and add the ginger garlic paste.
Let the onions brown.
Once the onions brown, add the sliced tomatoes.
Cook down completely and add the spice paste.
Stir through.
Add the tamarind and the fish.
Stir, cover and cook for 5-6 mins.
Add the curry leaves and stir gently. Don’t break the fish!
Serve!
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Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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