Cooking with trail-blazing Michelin-starred Chef Vineet Bhatia

Cooking with trail-blazing Michelin-starred Chef Vineet Bhatia

Indego by Vineet, Grosvenor House - shares one of his favourite recipes with Connector.

Dish name: Kokum Hamour

Preparation Time: 1 hour

Ingredients

Ginger-garlic paste (makes 1 tbsp):
1 inch of ginger peeled and chopped
2 cloves of garlic peeled and chopped
1 tbsp of water

Hamour

2¼ oz boneless and skinless hamour
2 tbsp freshly squeezed lemon juice
1 tbsp ginger-garlic paste (above)
Salt, to taste
2 whole large eggs, beaten
1 tsp chopped fresh cilantro
1 tsp chopped fresh ginger
1 tsp minced garlic
1 tsp finely chopped green chili pepper
1 pinch chili powder
5¼ oz macadamia nuts, shredded into flakes
4 tbsp of vegetable oil, for searing

Beet kokum sauce

3½ tbsp vegetable oil
1 tsp mustard seed
¼ cup chopped fresh curry leaves
1 tsp chopped fresh ginger
1 tsp minced garlic
1 tsp finely chopped green chili pepper
1 red onion, thinly sliced
4 kokum whole dried fruits
2 cups coconut milk
1 small bunch cilantro, chopped
2/3 cup pureed cooked beets
Salt, to taste

Coconut-pumpkin seed khichdi

1/3 cup vegetable oil
1 tsp mustard seed
¼ cup chopped fresh curry leaves
1 tsp chopped fresh ginger
1 tsp finely chopped green chili pepper
1 tsp minced garlic
¾ cup freshly grated coconut
3/8 cup coconut milk
6 tbsp pumpkin seeds, plus more for sprinkling
1 cup uncooked basmati rice
2 cups water
1/3 cup plain yogurt
2 tbsp unsalted butter, cubed
Salt, to taste

Mango-pineapple salsa

2 tbsp olive oil
2 tbsp chopped red onion
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh cilantro
1¼ cups diced mango
1 cup diced pineapple
Salt, to taste

Method

For the ginger-garlic paste, place all the ingredients into a blender and mix it with 20 ml water to a smooth paste.

To make the hamour, combine the lemon juice and ginger-garlic paste in a wide, shallow bowl. Add the hamour fillets to the bowl and season with the salt. Marinate in the refrigerator for 30 minutes.

Preheat the oven to 350°F.

In another wide, shallow bowl, combine the beaten eggs, cilantro, ginger, garlic, chili pepper, and chili powder. In a third wide, shallow bowl, place the macadamia flakes.

Heat oil in a sauté pan. Remove the fillets from the marinade and add them to the pan. Sear for 2 minutes, until golden.

Dredge each seared fish fillet first in the egg mixture and then in the macadamia flakes. Transfer to an ovenproof skillet or baking dish and bake for 3-4 minutes. Remove from the oven.

To make the beet kokum sauce, heat oil in a sauté pan and add the mustard seed. Once the oil begins to splatter, add the curry leaves, ginger, garlic, and chili pepper and sauté for 1 minute. Add the red onion and sauté for 2 minutes, until the onion is translucent. Add the kokum, coconut milk, and cilantro and simmer for 5 minutes, until the mixture thickens. Add the beets and season with the salt. Remove from the heat.

For the khichdi, heat oil in a sauté pan and add the mustard seed. Once the oil begins to splatter, add the curry leaves, ginger, chili pepper, and garlic. Sauté for 1 minute then add the coconut to the pan and sauté for 1 minute.

Add the rice to the pan and 2 cups of the water. Lower the heat and cook for 12 minutes, until the water is absorbed. Add the coconut milk and 6 tbsp pumpkin seeds to the pan and cook for 4 minutes, until the rice is cooked. Remove from the heat. Add the yogurt and butter and season with the salt.

To make the salsa, whisk together the oil, onion, lemon juice, and cilantro in a deep bowl. Add the mango and pineapple and season with salt.

To serve, place the khichdi in the middle of a serving platter and pour the beet kokum sauce on one side. Arrange the hamour fillets on top of the khichdi, along with the salsa. Sprinkle a few pumpkin seeds over the top and serve.


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