Maha Sasthi 2021: Treat Your Guests With Indian Spiced Fish Fillet And Tomato Korma Recipe
Image Credit: Maha Sasthi 2021

Maha Sasthi Durga Pujo: Shashti signifies the formal beginning of Durga Pujo, i.e. the sixth day of Devi paksha in the easterly parts of the nation. On this day, from her abode at Kailash, Ma Durga, with her children, returns to her maternal house. Therefore, Durga Pujo primarily reflects the spirit of homecoming and is a time for celebration. To commemorate Siddharth Dogra, former Sous Chef of CUT by Wolfgang Puck shares a contemporary take on Indian-spiced fish fillet with tomato korma. Add this dish to your Maha Sasthi feast, and feel free to throw some fresh peas into it. 

Cumin and coriander crusted sole, spiced potato, tomato korma recipe 

  1. Type: Dinner 
  2. Preparation Time: 30minutes 
  3. Cooking Time: 10 minutes 
  4. Servings: 1 

Ingredients

For sauce 

  • 15 ml oil 
  • 8 gm garlic cloves, finely chopped 
  • 30 gm onion chopped 
  • 15 ml fresh coconut milk 
  • 8 gm yoghurt 
  • 3 strands saffron 
  • 6 gm curry leaf 
  • 10 gm shallots, peeled and roasted 
  • 20 gm peas green-shelled 
  • 30 gm cherry tomatoes, halved 

For fish 

  • 80 gm fish fillet sole 
  • 15 gm kasundi mustard 
  • 5 gm salt 
  • 8 ml oil 
  • 8 gm cumin seeds 
  • 5 gm coriander chopped 
  • 5 gm pistachio peeled 
  • 5 ml lime or lemon juice 

For spiced potato

  • 8 ml oil 
  • 1 gm mustard seeds black 
  • 3 gm garlic chopped 
  • 10 gm onion chopped 
  • 1 gm turmeric powder 
  • 25 gm potato boiled 
  • 10 gm green peas blanched 
  • 2 gm coriander chopped 
  • 1 gm salt 

Instructions 

For sauce 

  1. Heat oil in a container, add garlic, onion and saute until translucent, approx 2 minutes. Add coconut milk, yoghurt and bring to boil. 
  2. Add saffron, curry leaf, shallots, peas and tomatoes. Adjust seasoning

For spiced potato 

Heat oil in a container, add mustard seeds, oil, onion and saute, add turmeric and remaining ingredients and adjust seasoning. 

For fish 

  1. Marinate fish with kasundi mustard and salt; keep aside. 
  2. Heat the pan, add oil, sear the fish turning over. Broil cumin and coriander on a grill and crush with a rolling pin. 
  3. Coat top side with spices mixture, cook in preheated oven at 180*C for 4 minutes. Squeeze lemon juice on top.
  4. Re-heat the potato mixture. Arrange on the bowl, pour the gravy, place fish on top of spiced potato and garnish with microgreens.