PRABA MANICKAM

THE MEAT CO. TAVERNA EAT GREEK AMERICANO TRIBES DUBAI, U.A.E

With a Master’s degree in Business Administration. Prior to these studies Praba Manickam had previously attained a Bachelor of Science in Hotel Management, all whilst gaining experience as a commis chef across hotels in India. Although his parents advised him to focus on the engineering that offers secure job and good future, he took the choice for professional development in cooking with great passion, observing the dynamic field of expression. His ambition to travel the world took him to the Middle East where he joined Food Fund International (FFI) in 2007, his first role showed progress through the kitchen hierarchy of The Meat Co., a renowned specialty steakhouse serving the finest cuts of meat in the most picturesque locations of Dubai and Abu Dhabi. His name may not ring a bell with many in the culinary circles but he has had his fair share of awards and accolades from Best Commis Chef in the Middle East to Head Chef Of The Year to Taste New Zealand Chef Of The Year and Chef Of The Year. As the Group Executive Chef, Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe. With every new brand launched by FFI, Praba reinvents Dubai’s restaurant business.

INGREDIENTS

200g sea bass fillets, cut the fillets in to a pieces 150ml prawn stock, see recipe / 5g fresh coriander 150ml coconut milk / 40g ghee, clarified butter 20g lemon, sliced / yoghurt dip, see recipe / 100g mussels / 1g salt / 50g cape Malay fish curry paste, see recipe

Method

In a small pot, add 50g of cape malay curry paste and cook for 2 minutes. Add 150ml of prawn stock, mix and bring the sauce to a boil. Season the sauce, cover with a lid, and simmer for 6 to 7 minutes at a low heat. Finish with coconut cream, lemon juice and chopped coriander.

Yoghurt dip

200g natural yoghurt / 20g Spanish onions, brunoise / 25g cucumber, brunoise / 25g tomatoes, de-seeded, brunoise / 2g coriander, chopped / 3g salt / ½ g pepper / ½ g mint / 5ml lemon juice

Method

Mix all ingredients in a bowl, label and store covered in fridge.

Cape malay fish curry paste

2kg onions, sliced / 12g garlic, sliced / 125g ginger, sliced 4 curry leaves / 600g ghee, clarified butter 26g fish curry powder / 20g roasted curry powder 26g turmeric powder / 10g chili flakes / 20g fenugreek seeds / 20g mustard seeds / 20g cumin seeds / 20gfennel seeds / 60g salt / 20g coriander seeds / 15g pepper / 150g palm sugar / 70g fresh coriander

Method

In a pan, dry roast the mustard seeds, cumin, fennel seeds, coriander seeds, pepper and grind to a coarse powder. Separately, cook the fenugreek seeds in water, bring to a boil, cook for 3 or more minutes, drain, pat dry and keep aside. Heat a large pot, add ghee and fry the ginger, garlic and curry leaves to a golden colour. Add the sliced onion and cook until the onions are coloured. Add the coarse spice powder and the fenugreek seeds, then the curry powders and chilli flakes. Cook the spices for 5 to 8 minutes. Finish with palm sugar, fresh coriander and salt. Blend to a paste, cool and store it in the fridge.

SEA BASS, CAPE MALAY FISH CURRY, TAPIOCA PAPADUM

by PRABA MANICKAM