Goan Stuffed Shallow Fried Fish with Coriander Pesto
Portions x 4
INGREDIENTS
Tilapia fillet x 4
Fresh grated coconut: 40g
Chopped green chili x 6
Chopped garlic x 4 cloves
Green coriander x 50g
Raw mango x 50g
Salt to taste
Turmeric powder x 1 tbs
Ginger & Garlic paste x 1 tbs
MDH Deggi Mirch powder x 1 tbs
Lemon juice x 1 tbs
Semolina x 50g
Oil x 50g
PROCEDURE
Preparation:
- Cut tilapia fish fillet in 2.5 inch by 2.5 and slit in middle for stuffing.
- Rub salt, red chilli powder, turmeric powder, ginger garlic paste and lemon juice on fish and keep aside for 5 minutes.
For Stuffing:
- In a mixture grinder Jar take fresh grated coconut, chopped green chilli, chopped garlic, chopped coriander, raw mango, and salt grind all together make a fine paste.
- Stuff the above mixture in middle of fish.
- Roast semolina in pan,
- Spread semolina in a plate coat stuffed fish both sides press it by hand to coat all sides properly.
- Keep in a fridge for 10 minutes.
Method:
- Heat oil in a non-stick pan when hot grill stuffed fish from both side till golden in colour.
- Serve with stem broccoli, beetroot, cherry tomato salad with Indian coriander pesto.
About Chef Dayashankar Sharma
Chef Dayashankar Sharma add “My childhood memories around food have inspired me to become a chef. I understood at a very early age. Thanks to my Mother’s exceptional cooking, that food Is a great “Connector” that can get families together. Some of our happiest memories evolve around a great meal we have shared with our loved ones. I saw the care and love my mother put in her cooking and I carry that with me today in my cooking. For Me Food became an opportunity to express my self. I believe that Food should not only be nourishing but should also be fun and give joy and that is what I am constantly striving to achieve”.
Well, Chef Dayashankar Sharma’s Passion for food surely has sown the right fruits. With 3 Michelin Plates (2018/2019/ 2020/2021) and the winner of the Best Indian Restaurant at the Indian Curry Awards. Chef of the year 2019, Best chef of the year in London Year 2020, Best Asian chef of the year in England 2020 and the awards was parented in British parliament as a Honour. is surely stirring up the taste buds of Food Lovers in UK.
Chef Dayashankar did Professional diploma in cooking, Journey in the culinary world began as a Kitchen Trainee with the Oberoi group of hotels also had the opportunity to work with the Taj Hotels. Its here I realized that my understanding of this industry surpassed that of those who had joined with me at that time, and I knew this was a clear signal for me to continue and keep learning as much as I could.. and this journey hasn’t stopped ever since”.
So with a Massive 32 years behind and a work experience that took him to Sri Lanka and an opportunity to work with some of the biggest names in the culinary world including here in U.K Imli, Zaika and Tamarind of Mayfair .
Chef Dayashankar Sharma Launched his very own Heritage Dulwich. He has many more accolades to his credit. He has done consultancy work for catering for some of the biggest airlines in the world at DSI Foods in London. He has also been a regular participant at food festivals in Switzerland, France and other countries in Europe. He has been closely associated with Chef Satish Arora. Chef Dayashankar Sharma adds “There has been a lot to learn from Chef Satish Arora, who is a real legend of the Indian culinary world and chef consider him to be his mentor. He also fondly remember his time at the SAARC summit in Sri Lanka where he had the privilege to cook for Shri Atal Shri Atal Bihari Vajpayee and PM’s and delegates of other countries. He was considered as the National Winner by the British Parliament for the “Asian chef of the year “ and was also the Chef of the year in London“ for the year 2019”.
Wow! all the above accolades clearly show the Great Work that Chef Dayashankar has been doing. Fans of Chef Dayashankar Sharma’s work are known to say that he is at the forefront of presenting heritage food in a new and a unique way to the British pallets and this is one of the reasons for his astounding success. Chef Dayashankar Sharma adds “ My Culinary Journey surely has had its share of ups and downs but I realized that when you work hard and plan ahead of time, things always fall in place.