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The Daily Khatch Recipe

Name: Fishhooks The Daily Khatch Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams Fresh Salmon; 200 grams Fresh Tuna; 200 grams Rock Cod Fillets; 200 grams Humboldt Squid; 2 tablespoons Vegetable Oil; 1 medium Onion, diced; 3 cloves Garlic, minced; 1 tablespoon Ginger, minced; 2 tablespoons Curry Powder; 400 ml Coconut Milk; 1 cup Vegetable Broth; to taste Salt; to taste Black Pepper; 1 cup Basmati Rice; 2 cups Water; 1 cup Yogurt; 1 tablespoon Mint Chutney; 1 tablespoon Lemon Juice; 4 pieces Popadum

Inspired by Fishhook

Time45m

Serves4

Your choice of Indian-influenced salmon, tuna, rock cod or humbolt squid. Served over our spiced masala curry and basmati rice. House made sauces and popadum crisp.

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Ingredients

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Seafood

7.05 oz (200 grams) Fresh Salmon

7.05 oz (200 grams) Fresh Tuna

7.05 oz (200 grams) Rock Cod Fillets

7.05 oz (200 grams) Humboldt Squid

Masala Curry

2 tablespoons Tuscany sunflower oil

1 medium Onion, diced

3 cloves Garlic, minced

1 tablespoon Ginger, minced

2 tablespoons Curry Powder

1 2/3 cup (400 ml) Coconut milk

1 cup Vegetable broth

to taste Celtic sea salt

to taste black pepper

Basmati Rice

1 cup Basmati Rice

2 cups Water

House Made Sauces

1 cup Yogurt

1 tablespoon Mint Chutney

1 tablespoon ReaLemon lemon juice

Popadum Crisp

4 pieces Popadum

Method

Prepare the Seafood

Cooking the Seafood

Choose your preferred seafood (salmon, tuna, rock cod, or squid). Season with salt and pepper. Heat a grill or pan over medium heat and cook the seafood for about 3-5 minutes on each side or until fully cooked. Remove from heat and set aside.

Make the Masala Curry

Cooking the Curry

In a large saucepan, heat vegetable oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic and ginger, cooking for another minute. Stir in curry powder and cook for 1 minute until fragrant. Pour in coconut milk and vegetable broth. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes.

Cook the Basmati Rice

Cooking the Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes.

Prepare House Made Sauces

Mix the Sauce

In a bowl, combine yogurt, mint chutney, and lemon juice. Mix well and set aside.

Assemble the Dish

Serving the Dish

On a plate, serve a generous portion of basmati rice topped with the masala curry. Place your choice of grilled seafood on top. Drizzle with the house made sauce and serve with popadum crisp on the side.