Barracuda is our fish of the month and I thought of making it with somewhat familiar flavours in a somewhat different format. We’re all so used to the familiar, which is fine, that we rarely move to the unfamiliar, which isn’t that fine, especially if the familiar contributes to our unhealthy bodies. The portion size shown in the picture was more than enough for me, even given my size, and will likely work for most. We don’t have to fill a platter with familiar elements for it to be a meal, yes?
- 8 pieces / 500gm Barracuda, curry cut with skin, marinated in haldi, namak, mirch, ginger garlic paste, deep fried and set aside
- 1 medium onion, sliced
- 250gm Radish greens, chopped
- Pinch of heeng/asafoetida
- 100gm Yogurt, whipped
- 1 tsp Saunf, pounded together with the heeng
- 1 tsp Degi mirch
- 1/2 tsp Haldi (separate from that used to marinate the fish) or to taste
- 1 tsp Ginger garlic paste (separate from that used to marinate the fish)
- Salt to taste (separate from that used to marinate the fish)
- Oil for deep frying
- 1 tbsp Mustard oil
- 4 tbsp Carrots and radish, sliced
- At this point, you have fish marinated in haldi, namak, mirch and ginger garlic paste – deep fried, chopped vegetables ready and mustard oil heating in a pan.
- Add the saunf-heeng mixture to the oil, let it froth for a couple of seconds, then add the yogurt. Mix well.
- Add the degi mirch, haldi and ginger garlic paste. Mix well. Season with a little salt.
- Toss in the radish greens and onions, mix for a bit and take it off the flame.
- Place a serving spoonful of the greens-gravy mixture in a bowl, carefully so it doesn’t splash the sides.
- Place two pieces of fried fish in a corner
- Finish with a tablespoon of the sliced carrots and radish.