Meen Kolumbu - Red Snapper with Curry
recipe comes from Vikas Khanna an Indian chef
now living and teaching as well as cooking in New York.
asked to give a brief summary of how he came to be where
he is today this is what Vikas had to say:
was born in the holy city of Amritsar, India. I did
not have to try different jobs to understand and decide
out about my profession. I just wanted to be in the
food business from the very childhood. At the age
of ten, I started creating my own recipes and ways
to present them. I ran my own banquets at the age
of sixteen and wanted to develop my passion professionally.
I graduated from the prestigious WelcomGroup Graduate
School of Hotel Administration. During this period
I was trained under some of the top Food Authorities
of India at the flagship hotels of Sheraton, Taj,
WelcomGroup, Oberoi, Kempinski, Cater to Cater and
Essex banquets. After gaining enough experience I
took my business, with the help of my family, to one
of the most popular banquets and catering services
in North India. Lawrence Gardens is one of the favorite
banquets in Punjab.
this period I had hundreds of opportunities to take
my concept of banquets all over the country. While,
I was focusing to take my profession Internationally
I moved to New York City in 2000 and studied at some
of the major Culinary Institutes in the US like Culinary
Institute of America, Massachusetts Culinary Arts,
New School, New York University and lots more. I served
as The Executive Chef of the Salaam Bombay Restaurant,
New York and was appreciated for my culinary genius
by press from all over the world and my gastronomic
peers. Today I have affiliations from The James Beard
Foundation, New York University, Cornell University,
Wall Street Rising, Taste of Tribeca, Just One Break,
International Association of Culinary Professionals,
Borough of Manhattan Community College, Johnson and
Wales University, New York Public Library and many
has his own web site which contains additional information
leaves have nothing to do with curry powder. They are
tropical leaves with a very strong flavor, just a few
leaves change the flavor of the curry. This sweet and
sour sauce brings out the wonderful flavor of the fish".
tablespoons vegetable oil
2 teaspoon coriander seeds
2 teaspoons cayenne pepper
1 teaspoon fenugreek seeds
1 3/4 cup finely sliced onions
2 tablespoons tamarind pulp
1 teaspoon mustard seeds
15 fresh curry leaves
2 tablespoon minced garlic
1 teaspoon ground turmeric
4 tablespoons jaggery or brown sugar
salt to taste
1 pound thick fillet of red snapper
3 fresh curry leaves for garnish
two tablespoons vegetable oil in a large skillet over
medium heat. Add coriander seeds, cayenne pepper and
fenugreek seeds and sauté until the spices
change their color, about 5 minutes.
the sliced onions and fry until they are golden brown,
stirring occasionally, about 8 minutes. Remove and
spread the mixture on a tray to cool.
the onion mixture into a food processor or a blender
and grind it to a fine paste. Add the tamarind pulp
and a little water to make it smooth.
a large skillet heat the remaining oil over medium
heat. Add the mustard seeds and fry.
soon as they begin to pop, about 3 minutes add the
curry leaves, minced garlic and turmeric. Add the
ground onion paste and stir well.
water to make a sauce consistency.
jaggery and salt and bring it to boil.
any scum from surface with a slotted spoon and then
gently place the red snapper.
until the fish fillet is fully cooked and flakes easily,
about 10 minutes.
it to a serving dish and garnish with fresh curry