Masala Fried Fish with Garlic and Chilli Risotto

Cyrus Todiwala is back with this Masala Fried Fish with Garlic and Chilli Risotto. Perfectly cooked fish flavoured with cumin, coriander, garlic, chilli and lime and soft risotto flavoured with chilli, onion, peppers and coriander.

Ingredients

For the fish

2kg hake fillet, skin on
3 tsp ground turmeric
1 heaped tablespoon ground cumin
1.5 tbsp heaped ground coriander
3 cloves finely crushed garlic
2 inch piece finely crushed ginger
Lime juice of 1 lime
1-2tsp salt
3 tbsp cooking oil

Risotto

300g arborio or carnaroli rice
3 dried red chilli (kashmiri type), cut into thin strips with scissors
1 red onion, peeled, halved cored & chopped
3 garlic cloves, finely crushed
2 green finger chilli, chopped finely
1 green pepper, diced into small pieces
1 red pepper, diced into small pieces
1 heaped tsp cumin seeds
2 heaped tbsp butter
3-4 tbsp extra virgin olive oil
Salt, as desired
½ tsp crushed black pepper
1.5litres at least (stock preferred) light stock or water
1 heaped tbsp fresh chopped coriander, more if you like

Method

Print Recipe

For the fish, wash the fillets if any scales etc. are stuck on them and dab dry well with a clean kitchen towel. Cut into roughly two inch-wide slices. Mix all the ingredients until well blended in a bowl and mix the fish pieces in well until every piece is well covered. Put in a clean sealable container, pour any remaining marinade, close and refrigerate until needed.
Before starting the rice, remove the fish from the fridge and lightly butter your oven tray. Lay the pieces skin side up close to each other and let the tray rest outside but keep it covered.
Heat the oil in a casserole and add the garlic and cumin seeds. DO not overheat as the garlic will burn and spoil the product. As soon as the garlic colours to a light brown add the chopped onions and the green chilli. Sauté until onions turn soft and add the butter. Add the rice and sauté for a couple of minutes, then start adding some stock. Add approximately a third of the stock and continue to cook on a medium to low heat. The stock will get absorbed very quickly and at this stage keep feeding the rice with the stock.
Whilst at this stage, place a tray rack nearer the top in the oven and turn the oven on to grill.
Continue watching and cooking the rice and now add the chopped peppers and some more of the stock and keep stirring from the bottom up. Remember that the rice will stick so please keep scraping from the bottom whilst cooking. When the rice is nearly done, place the fish under the grill. Season the rice and add the fresh coriander into it and taste again. You should get a soft, runny kind of risotto.
Turn the tray around in the oven after three to four minutes and check if the fish skin is colouring well. You can now either portion out the risotto or put it out in a bowl for people to take as they wish.
Check the fish again and if it needs colouring leave it in for another minute or two. Ideally the fish will cook in six to seven minutes but do check to see if you are comfortable with the way it is cooked.
Serve with the rice below and the fish placed on top skin side up.

Ingredients

For the fish

2kg hake fillet, skin on
3 tsp ground turmeric
1 heaped tablespoon ground cumin
1.5 tbsp heaped ground coriander
3 cloves finely crushed garlic
2 inch piece finely crushed ginger
Lime juice of 1 lime
1-2tsp salt
3 tbsp cooking oil

Risotto

300g arborio or carnaroli rice
3 dried red chilli (kashmiri type), cut into thin strips with scissors
1 red onion, peeled, halved cored & chopped
3 garlic cloves, finely crushed
2 green finger chilli, chopped finely
1 green pepper, diced into small pieces
1 red pepper, diced into small pieces
1 heaped tsp cumin seeds
2 heaped tbsp butter
3-4 tbsp extra virgin olive oil
Salt, as desired
½ tsp crushed black pepper
1.5litres at least (stock preferred) light stock or water
1 heaped tbsp fresh chopped coriander, more if you like

Method

For the fish, wash the fillets if any scales etc. are stuck on them and dab dry well with a clean kitchen towel. Cut into roughly two inch-wide slices. Mix all the ingredients until well blended in a bowl and mix the fish pieces in well until every piece is well covered. Put in a clean sealable container, pour any remaining marinade, close and refrigerate until needed.
Before starting the rice, remove the fish from the fridge and lightly butter your oven tray. Lay the pieces skin side up close to each other and let the tray rest outside but keep it covered.
Heat the oil in a casserole and add the garlic and cumin seeds. DO not overheat as the garlic will burn and spoil the product. As soon as the garlic colours to a light brown add the chopped onions and the green chilli. Sauté until onions turn soft and add the butter. Add the rice and sauté for a couple of minutes, then start adding some stock. Add approximately a third of the stock and continue to cook on a medium to low heat. The stock will get absorbed very quickly and at this stage keep feeding the rice with the stock.
Whilst at this stage, place a tray rack nearer the top in the oven and turn the oven on to grill.
Continue watching and cooking the rice and now add the chopped peppers and some more of the stock and keep stirring from the bottom up. Remember that the rice will stick so please keep scraping from the bottom whilst cooking. When the rice is nearly done, place the fish under the grill. Season the rice and add the fresh coriander into it and taste again. You should get a soft, runny kind of risotto.
Turn the tray around in the oven after three to four minutes and check if the fish skin is colouring well. You can now either portion out the risotto or put it out in a bowl for people to take as they wish.
Check the fish again and if it needs colouring leave it in for another minute or two. Ideally the fish will cook in six to seven minutes but do check to see if you are comfortable with the way it is cooked.
Serve with the rice below and the fish placed on top skin side up.