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Tired of that old standby fish and chips loaded with batter? Why not be more adventurous and marry fish with the spices and flavours of India. Atul Kochhar, the first Indian chef to be awarded a Michelin star, reveals his stunning fish recipes.
Do you steer clear of the fish counter at the supermarket because you fear cooking a fish dish from scratch will be too difficult and messy?
Youre missing a trick. Theres a versatile and easy ingredient hiding under all that batter at the takeaway - and one thats healthy too.
Miss out on tasty fish suppers and you are depriving yourself of something wonderful, according to chef Atul Kochhar.
Kochhar, the first Indian chef to be awarded a Michelin star - who shot to fame in Britain as a finalist on the BBCs The Great British Menu - has taken a whole new approach to fish by marrying it with Indian spices, and says its been a revelation.
Ive discovered that the marriage of British fish and Indian flavours is one of the best there is, he says.
The chef is hoping his discovery will spark a revolution in the way we cook and eat fish because, as he points out, in the UK currently, fish cookery is so under-exploited.
This country is surrounded by ocean, yet we shy away from the wealth of seafood available to us despite the fact its some of the best in the world, and sometimes even free.
Similarly, he says his homeland of India, despite its long coastline, generally doesnt make the most of seafood. Fish tends to be cooked in curries which mask the qualities that make it special - its colours, textures and aromas.
But fish is a wonderfully versatile ingredient and, as long as you take care not to overwhelm it, makes a perfect canvas for spices and herbs.
Some of his favourite dishes include Kentish oysters, scallops from the Isle of Man, right through to Cromer crab and Scottish herrings.
In his new book, Fish Indian Style, hes incorporated some signature British ingredients - along with many others - and the elements of the cookery he grew up with in East India.
And Kochhar, who runs the renowned Benares restaurant in London, has also given a fresh spin to the classic treat, battered fish and mushy peas. His version is Deep Fried John Dory With Garlic and Cumin Peas.
He says: My interpretation of Britains national dish is easy to make at home and has proved immensely popular with the customers at Benares.
COOKING TIPS FROM KOCHHAR
:: He urges cooks to avoid the highly popular but endangered species, such as cod, tuna and eel, and instead recommends other equally taste alternatives such as pollack, signal crayfish and grey mullet.
:: Kochhar advises using spices in the same way as salt and pepper in cooking. Always taste as you go along, and adjust the seasoning as necessary.
:: Most of the spices and ingredients Kochhar uses are available from Asian shops or large supermarkets or by post from companies such as Spices of India. Go to www.spicesofindia.co.uk
:: DEEP-FRIED JOHN DORY WITH GARLIC AND CUMIN PEAS
(Serves 2)
Tip: Blitzing the peas in a food processor and frying them briefly rather than boiling, means they retain their vivid colour.
Vegetable oil for deep-frying
2 John Dory fillets, cut into three strips each
Spicy Indian Ketchup to serve
For the batter:
6 tbsp gram flour
4 tbsp rice flour (ground rice)
A pinch of sea salt
1/2 tsp red chilli powder
1 tsp ajwain seeds
Sparkling water
For the garlic and cumin peas:
1 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, chopped
100g frozen peas
thawed sea salt
To make the batter, put the gram flour, rice flour, salt, chilli powder and ajwain seeds in a bowl and gradually stir in enough sparkling water to give a thick, pouring consistency; it should be thick enough to coat the back of the spoon.
Heat the vegetable oil to 180C in a deep-fat fryer or a large, deep saucepan. Dip the fish in the batter, let any excess drain off, then fry for 4-5 minutes, until golden and crisp. Drain on kitchen paper.
While the fish is frying, cook the peas. Heat the vegetable oil in a small pan, add the cumin seeds and cook for a few seconds, until they start to crackle. Add the garlic and cook until golden.
Blitz the peas very briefly in a food processor to break them down a little, then add to the pan and fry for just a minute or two, until tender but still brightly coloured. Season to taste. Serve the fish with the peas and Spicy ketchup and some chips if you like.
:: Fish Indian Style, by Atul Kochhar, photography by David Loftus, is
published by Absolute Press, priced £20. Available now.
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