JAWAD MUNSHI

ZOYA BY MAUI DUBAI

Born and raised in Mumbai, Jawad Munshi’s started his culinary journey with The Oberoi Mumbai and then moved to the Middle East where he worked with some of the leading hotel brands in the U.A.E., Doha and Saudi Arabia. With over 12 years of culinary experience, Jawad currently is at Sofitel the Palm, where he handles multiple restaurants including the signature Indian restaurant Zoya by Maui as chef de cuisine.

GOAN FISH CURRY

This dish originated in in the western coastal city of India called Goa. As Goa is located in a tropical climate, which means that flavours in Goan cuisine are very intense with extensive use of kokum (Garciniaindica) and vinegar in the food. Goan food is considered incomplete without fish, thus this dish represents the true Goan essence

INGREDIENTS

500g fish, either pomfret or mackerel or kingfish 50ml coconut oil 281g red onions 35g ginger 25g garlic 250g fresh grated coconut 15g tamarind 240g tomato purée 400ml coconut milk 2 tbsp kokum paste 10ml white vinegar 20g salt Dry spices 20g cumin seeds 25g coriander seeds 20g whole Kashmiri chilies, seedless 3g cinnamon sticks 1 tbsp turmeric powder 1 ½ tsp cumin powder

Method

In a pot heat thecoconut oil and sauté the onions, ginger, garlic and cinnamon stick until it is light brown in colour. Add all the dry spices, sauté well and continue to cook until it starts to leave its own oil, then add the tomato puréeand cook for a further 15 to 20 minutes. Add allthe remaining ingredients and cook till all the flavours are absorbed by the curry base. Remove the cinnamon and blend the mixture with a blender. In a separate container, marinate the fish with salt and let it rest for few minutes. In a saucepan, bring the blended curry base to a boil, add the fish pieces and let simmer, till the fish is cooked. Sprinkle chopped fresh coriander and best served with rice. The curry actually taste best the next day as they call it in Goa ‘yesterday’s curry’.

by JAWAD MUNSHI