Ramadan recipe: Emirates Gulf Fish

This Ramadan, try this delicious Emirate Gulf Fish recipe, which serves five.

Ingredients:
> Halayo local fish - 700gm
> Chilli paste - 100gm
> Fresh coriander - 100gm
> Organic fresh tomato - 300gm
> Organic fresh parsley - 100gm
> Organic lemon juice - 100ml
> Organic fresh garlic - 200ml
> Salt - 20gm
> White pepper - 20gm
> Olive oil - 100ml
> Pine seeds - 100gm
For the Makhni Gravy:
> Organic tomato, chopped - 200 gm
> Organic cloves - 15gm
> Cashew nuts - 50gm
> Butter - 100ml
> Cumin seeds - 15gm
> Ginger-garlic paste - 15 gm
> Organic local chopped white onion - 25gm
> Chilli powder - 10gm
> Garam masala - 20gm
> Dried fenugreek leaves - 25gm
> Tomato ketchup - 50ml
> Fresh cream - 30ml
> Salt - 20gm
> Sugar - 20gm
METHOD:
Marinate the fish with fresh lemon, chilli paste, organic chopped coriander, chopped garlic, and olive oil. Season with salt and pepper, and marinate for 12 hours.
Grill and roast in oven at 180°C for 15 minutes, and garnish with grilled tomato, fresh lemon, parsley, and pine nuts.
Makhni Gravy:
Combine the tomatoes, cloves, cashew nuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.
Heat the butter in a non-stick pan; add the cumin seeds and sauté on a medium flame for few seconds.
Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.
Add the tomato paste, chilli powder, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Turn off the flame; add the fresh cream and mix well.
Serve with the fish as required.
Courtesy: Mohammad Kamal Eddine, Executive Arabic Chef, Burj Al Arab
 

• Ramadan Delight