Too many cooks might spoilt the broth, but the Evening Times decided to give it a go at The Dhabba’s kitchen in Glasgow’s Merchant City.
The South Indian restaurant is right on trend this year, offering a selection of street food dishes and authentic Indian fayre.
There are no kormas on the menu - just plenty of freshly sourced fish, chicken and lamb dishes.
Fish is the perfect ingredient just now because it’s light and healthy and, although not everyone orders fish at an Indian restaurant, it makes a change from chicken.
Digital reporter Aftab Ali was under the direct tutelage of Masterchef JD Tewari who trained under the finest telly chefs in India, and gas catered for ministerial banquets.
He’s been there for 15 years, since The Dhabba opened.
We decided to make appetiser tawa macchi, pan-fried fillet of sea bass with subtle hints of carom.
JD told us it’s all about getting the timing right so that the fish remains succulent and not too well done.
The outside skin needed to be crispy though.
All you need to do is mix up the carom paste, with turmeric, red chilli powder, carom seed, a pinch of salt and lime.
It was that easy.
After coating the fresh fish with the mixture, leave it for half an hour to marinate it and then pan fry.
A bit of garnish with some pomegranate sauce finishes off the dish beautifully.
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