RADHIKA KHANDELWAL

FIG & MAPLE NEW DELHI

Radhika Khandelwal, chef-owner at Fig & Maple and Ivy & Bean, started her culinary career in 2008 in Melbourne. The initial years of her career in Australia helped shape her culinary beliefs of local, sustainable and seasonal cooking, giving her the opportunity to lead the conversation on these practices in New Delhi. She started Ivy & Bean in 2013 and Fig & Maple in 2016, which helped translate her culinary thought process onto the plate. With a huge influence on farm to fork, zero waste, biodiversity and an advocate for the sustainable development goals. Radhika represents India at the Chefs Manifesto, an organization of the United Nations’ SDG2 (Zero Hunger). She is a part of Scaling up Nutrition and EAT Foundation, through which she often advocates and represents zero waste food techniques, ancient grains, and a celebration of the planet’s biodiversity on panels across the world. In 2019, Conde Nast Traveller named Radhika as the 40 Under 40 Star Chef in India because of her significant contribution to the country’s zero hunger and sustainable food movement. She has actively brought together and nurtured thriving networks of regional food producers and frequently highlights their contributions through her menu at Fig and Maple. Radhika also spearheaded Delhi’s first digital Zero Waste campaign in the F&B industry in 2019, which became an immediate success on social media.

INGREDIENTS

700g snapper / fish 1 tbsp red chili powder 1 tsp coriander powder 1 tsp fenugreek powder ½ tsp turmeric powder 100ml vinegar 2 tbsp vegetable oil 1 tsp fenugreek seeds 1 tsp mustard seeds 80ml tamarind extract, from 2 walnut sized pieces Salt for seasoning 1 onion, sliced 1 tomato, sliced Ginger garlic paste, 5 cloves of garlic and 1 inch piece of ginger Curry leaves

Method

Make a paste out of the red chilli powder (I used degi mirch), coriander powder, turmeric and fenugreek with the vinegar. In a pan heat oil, add the mustard and fenugreek seeds and let them splutter. Add the sliced onions, season with salt, cook till translucent and add the ginger garlic paste. Let the onions brown. Once the onions brown, add the sliced tomatoes. Cook down completely and add the spice paste. Stir through. Add the tamarind and the fish. Stir, cover and cook for 5 to 6 minutes. Add the curry leaves and stir gently. Don’t break the fish! Serve hot with some steamed rice.

MEANEST MEEN CURRY

by RADHIKA KHANDELWAL