Cooking Instructions
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Step 1
Cut the
Ocean Perch Fillets (1.3 lb)
into 3 to 4 oz pieces.
Step 2
Marinate the fish in
Buttermilk (as needed)
overnight.
Step 3
In a bowl, add
All-Purpose Flour (1 cup)
,
Cayenne Pepper (to taste)
,
Garam Masala (to taste)
.
Ground Turmeric (to taste)
,
Madras Curry Powder (to taste)
, and
Kosher Salt (to taste)
. Mix well.
Step 4
Dredge the marinated fish in the spice mixture.
Step 5
Fill a pot with enough
Peanut Oil (to taste)
to cover the fish, and heat to 375 degrees F (190 degrees C).
Step 6
Fry the fish in batches until nearly cooked through, then remove and place on a plate covered with paper towels. The carry-over heat will finish cooking the fish.
Step 7
Sauté the
Onion (1)
in
Ghee (2 Tbsp)
until translucent.
Step 8
Add
Tomato Paste (2 Tbsp)
,
Madras Curry Powder (2 Tbsp)
,
Ground Turmeric (1 Tbsp)
,
Garam Masala (1/2 Tbsp)
, and
Kosher Salt (to taste)
. Sauté until fragrant.
Step 9
Mix in the
Heavy Cream (2 cups)
and then add the
Fresh Cilantro (2 Tbsp)
. Simmer for 1 minute.
Step 10
Mix in the
Pasta (10 oz)
. Once done, check and adjust the texture and seasoning as desired.
Step 11
Mix the
Plain Yogurt (to taste)
and
Fresh Mint (to taste)
together.
Step 12
Plate the pasta, then top with the fish and mint yogurt. Serve warm.
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