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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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Part of the fun of creating a new dish is the right to name it 🙂
Sometimes, (often) 🙂 the name is not related to the ingredients of the dish, such as in the dish featured here. Many times, the name was given to honor a person, a profession, or an occasion, etc.
When I came up with this dish, I remembered the dabbawalla which impressed me so much when I saw them in India. Meanwhile, I also saw a number of posts on YouTube, documentaries on TV and I also read articles in books and magazines about Dabbawalla. (Check out the episode on Top Gear) 🙂 🙂 🙂
The more I know about dabbawalla, the more I respect them and the system they created. I don´t know if there is another dish which honers these people and their system, so now, at least I have tried to do my own small part to do so. 🙂
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Bon Appétit ! Life is Good !
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Click here for more Curried “Stuff” on ChefsOpinion
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Click here to read all about “Dabbawalla”
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oh my………..
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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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Curried Noodles
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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- 20 oz ocean perch fillet (or other fish filet of your choice)
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- cut into 3 to 4 oz pieces
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- marinade overnight in butter-milk
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- to 1 cup a/p flour add cayenne pepper, garam masala,, turmeric, kosher salt and madras curry powder to taste, mix well
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- dredge the fish in the flour/spice mixture
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- ready to fry……..
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- heat enough peanut oil (or other flavor-neutral oil) to 375F to fry the fish covered in oil until nearly cooked through, remove to absorbent paper (remember the carry-over heat), so remove the fish a bit BEFORE its cooked through – the carry-over heat will do the rest
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- almost…………. 🙂
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- oh my………..
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- cut 1 medium size onion into julienne, saute in 2 tblsp ghee until translucent, add 2 tblsp tomato paste, 2 tblsp madras curry powder, 1 tblsp turmeric, 1/2 tblsp garam masala and kosher salt to taste, saute until fragrant
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- add 2 cup heavy cream
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- add 2 tblsp coursly chopped cilandro, simmer 1 minute
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- add 10 oz cooked pasta of your choice
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- mix well, check/adjust texture and flavor
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- Divide the pasta between 2 serving plates, top with half the fillets, top with mint yogurt ; serves 2 to 3 main courses or 4 to 6 appetizer
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- “Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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- “Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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- “Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt
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- Curried Noodles
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ChefsOpinion 
I love fish and I love hot foods, so this is perfect for me. That would bring some heat to this chilly day.
LikeLiked by 1 person
Anneli,
It’s a bit different from the typical American way to prep fish. Maybe you´ll try this one and find it to be your new favorite ? 🙂
Cheers
LikeLiked by 1 person
Yes, who knows?
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