1. It’s a winner
Last night Tonka executive chef Adam D’sylva tied in first place for ‘best dish of the night’ on #TheChefsLine with his wonderfully layered Aussie-Bengali curry starring mussels, green prawns and barramundi fillets. Building upon a garlic and ginger base, Adam spiced up proceedings with nigella seeds, mustard seeds and a healthy serve of chilli. Tomato raita was the fresh (and much appreciated) side.
Catch this episode, plus others from Indian week, on On Demand here.
2. Creamy coconut
Calling upon the tenets of Kashmiri cuisine, narial machhli balances sweet and spicy elements through its use of sugar and chilli powder. Here, white fish fillets are poached in a coconut and tamarind bath, with a bevy of spices, including cinnamon, cloves, cumin and turmeric, added for extra zing.
3. Sooth the soul
Rasam soup is a popular dish in South Indian cooking, and here Yotam Ottolenghi pairs the restorative broth with pan-fried sea bass and turmeric potatoes. If your spice shelf is well-stocked, Yotam recommends swapping the garam masala for a homemade mix of black pepper, cumin, coriander, caraway and yellow mustard seeds.
4. A symphony of spices
In this south Indian-style dish, coconut curry brings out the unique characteristics of mullet – its deep sweetness and distinct umami kick. Tamarind, too, is balanced with sugar, while the usual spice suspects (coriander, mustard and cumin seeds, plus turmeric and chilli) bring everything together.
5. Fish and chips?
Blue eye travella and desiree potatoes get an Indian treatment with this saucy one-pot curry. Tinned tomatoes come in handy here, along with the store-bought curry blend, garam masala. Throw in peas or spinach to up your vegie intake and soften the heat.
6. Fast and flavoursome
Fish curry in 35 minutes? It can be done. This fish dish calls on tamarind water, coconut milk, turmeric and frozen, finely shredded coconut. Serve with steamed rice, store-bought lime pickle and eggplant chutney for an instant banquet.
7. Packing plenty of heat
Introduced to India from the Portuguese, vinegar is now a popular ingredient in Goan cuisine, bestowing dishes with a deliciously sharp edge. In this prawn balchão, coconut vinegar brings the tang, complementing the fiery, pickle-like tomato sauce.
4. Kerala classic
Grab your mortar and pestle for this south-west Indian specialty: prawns in spicy Kerala-style sauce. The creamy coconut base is peppered with tamarind; cumin, fenugreek and mustard seeds; turmeric, paprika and curry leaves.
Have we got your attention and your tastebuds? The Chefs' Line airs 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
