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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Boal Dopiaza

11 September 2006
Boal Dopiaza

Ingredients

(serves 4-6)

500g boal in 5cm fillets
1tsp turmeric powder to season fish
Vegetable oil for deep frying
3-4 bay leaves
4-5 large red chillies
5g cumin seed
5 onions chopped
1tbs garlic
1tsp ginger
2tbs turmeric
1tbs chilli powder
1tsp salt
50ml water
1tbs tomato purée
5-6 tomatoes roughly chopped
2 sliced onions
3-4 cubed tomatoes
3 split green chillies
1tsp ground cumin
1tsp finely chopped fresh coriander

Method

Wash boal cut and slice. Sprinkle with salt and turmeric powder to season fish allow to stand for 30 minutes for the flavour to penetrate.

Heat oil in wok over medium flame deep fry boal gently taking care the fish does not flake apart till half cooked - about 5-6 minutes. Remove and set aside.

Drain all but 2 tablespoons of oil from wok. Turn heat to high add whole cumin seeds bay leaves red chillies. Stir fry for about a minute to release the flavours and oils from the spices.

Turn heat down to medium flame. Add chopped onions braise slowly till golden and soft for about 10 minutes adding a little water if onions begin to dry.

When onions look thickened add garlic ginger turmeric powder chilli powder and salt mixed in 50ml water.

Increase heat and allow to cook down 2-3 minutes. Add chopped tomatoes and allow to cook 2-3 minutes more until they dissolve. These add to the body of the sauce.

Next add the tomato purée. This will combine withthe turmeric so the sauce turns a deep golden yellow.

Add reserved pieces of boal stir gently to coat with sauce. Cook for10-15 minutes on a gentle heat. Whenever sauce begins to dry out splash in a drop more water.

When sauce has thickened add diced tomato and sliced onion cooking for 2 minutes. Then add salt to taste fresh green chilli coriander andcumin powder. Cook for further 2 minutes.

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