GRILLED BLACK COD AND KOSHIHIKARI RICE by PRADEEP KHULLAR INGREDIENTS 2pcs black cod steak, 60g each 2tsp turmeric powder 1tsp red chilli powder Salt for seasoning 2tsp ginger garlic paste 2tsp lemon juice 3 tsp yellow salted butter 1 cup Koshihikari rice
Curry 3tbsp brown onions ¼ tsp turmeric powder ½ tsp red chilli powder Salt for seasoning 2tsp ginger garlic paste 3tbsp blanched almond paste 3tbsp clarified butter, ghee 2 sticks cinnamon
Method Marinate Black Cod with Turmeric Powder, Red Chilli Powder, Salt, Ginger Garlic paste and Lemon Juice. Keep aside 15 minutes Wash the raw rice and boil in salted water with butter till soft but not overcooked. Meanwhile heat the butter in a pan and grill the black cod for 3 minutes on each side. Plate the grilled cod over the portioned rice and serve with curry on the side.
Method Heat ghee in a heavy bottomed pan add green cardamom & cinnamon to it followed by ginger garlic paste. Make a paste with the brown onions and add to the cooking mixture. Keep stirring. Add salt and red chili powder, continue stirring till cooking mixture leaves the oil on the top. Finish by adding the almond paste and double cream. Let it simmer for 10 minutes and serve with the grilled cod.
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