ALAM AFROJ

PURANI DILLI DUBAI

Originally from Bihar, Muzaffarpur, Alam Afroj comes from a family and tradition of farmers. During his childhood he use to visit the farms and gardens with his mother, which inspired him to cook with fresh ingredients and vegetables that have just been harvested. While pursuing his hotel management degree, he loved his cooking classes and decided to continue and culinary a career. Cooking became a passion, it helped him to develop his knowledge and skills. Alam’s culinary philosophy emphasizes is on modern Indian presentation. Since working for over a decade as a chef with different hotels like Indian Habitat Center - Delhi, Courtyard by Marriott - Bhopal, Orange Continental Resort, Orange County Kabini Karnataka, Renaissance and currently with Four Points by Sheraton Downtown and Sheikh Zayed Road in Dubai, gave him vast exposure to Indian cuisine but also helped him to gain knowledge about other cuisines which encouraged him to thrive for more.

TALI MACHHI

INGREDIENTS

700 gram river sole fish, fish fillet, without fat 2 tbsp carom seeds 3 ½ tbsp ginger garlic paste 1 tbsp. ginger, finely chopped 1 tbsp. garlic, finely chopped 1 cup rice flour ½ cup corn flour 3 eggs 5 lemons, juice 1 tsp red food colouring 2 tsp black cumin seeds 2 tsp red chilli powder 1 tbsp garam masala powder 1 ½ tsp black pepper powder 2 tsp coriander seeds, crushed 1 tsp cinnamon powder 2 cups ghee, clarified butter for frying Salt for seasoning

Method

Cut fish fillet into 80 gm pieces, lengthwise. Put salt, ginger-garlic paste on the dish, leave aside for 10 minutes, then wash and strain excess water. Apply the chopped ginger and garlic on fish after washing. Mix the rice flour and corn flour. Then mix in the eggs. Also, add the lemon juice, red food colouring and mix well. Add all the spices. Beat together into a smooth paste. Dab this paste onto fish pieces and refrigerate for 10 minutes. Remove from fridge and shallow fry in a pan with ghee. Garnish with coriander strips and serve hot with mint chutney.

by ALAM AFROJ