Basil Machchi | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Fish marinated with coconut basil mixture, warped in a butter paper and pan seared.

BASIL MACHCHI

Ingredients

20-25 basil leaves + for garnishing
8x 2 inch surmai fish fillet pieces
5-6 garlic cloves
1 green chilli
1 inch ginger, peeled and roughly chopped
1 teaspoon cumin seeds
1 tablespoon peanuts
3-4 tablespoons scraped fresh coconut
Juice of ½ lemon
2 teaspoons oil + for shallow-frying
Salt to taste
Crushed black peppercorns to taste
½ teaspoon castor sugar
3-4 baby carrots
1 medium red radish, thinly sliced
1 tablespoon vinaigrette dressing
1 teaspoon aioli
2 Italian lemon slices
Beetroot puree as required

Method

1. To prepare marinade, coarsely grind together garlic cloves, broken green chilli, ginger, cumin seeds and peanuts.
2. Add coconut, 20-25 basil leaves, lemon juice, 2 teaspoons oil and 2-3 tablespoons water to ground mixture and coarsely grind. Transfer in a bowl.
3. Add salt, crushed peppercorns and castor sugar to marinade and mix well.
4. Take fish pieces on a plate. Sprinkle some salt and crushed peppercorns on both sides.
5. Cut parchment paper into 3-4 inch squares.
6. Spread some marinade in the center of 1 parchment square. Place 1 fish piece,spread some marinade on top and wrap. Similarly, prepare with remaining fish pieces.
7. Heat some oil in a non-stick pan. Place the prepared parcels and shallow-fry for 2-3 minutes each from both sides.
8. Slice baby carrots lengthwise and transfer in another bowl. Add radish slices and vinaigrette dressing and mix.
9. Put some aioli in the centre of a serving platter. Place a small bowl on top and remove to create an impression.
10. Place Italian lemon slices on the sides and place shallow-fried fish on top. Put few droplets of beetroot puree and place prepared baby carrots.
11. Cut radish slices into 4 equal pieces and place on the prepared platter.
12. Serve hot garnished with few basil leaves.

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