Kadhi sauce is a yoghurt based sauce thickened with chickpea flour. It is beautiful with fish. I portioned my salmon so I had an entree size and main course size and did two different kadhi sauces.
First one was a simple kadhi tempered with curry leaves and mustard seeds. The fish was marinated in a fresh coriander chutney and served with a green pea coriander mash. Very fresh with the use of citrus and herbs. A beautiful light elegant starter.
For the next salmon preparation I made a tomato kadhi based on a Vineet Bhatia recipe. Served with some crisp beetroot, beetroot dust and coriander. A completely different taste to the first dish but just as perfectly balanced. The addition of a chenna chutney (a cream based chutney bursting with fresh Indian flavours) and coriander .... the salmon shone. A delightful meal.
First one was a simple kadhi tempered with curry leaves and mustard seeds. The fish was marinated in a fresh coriander chutney and served with a green pea coriander mash. Very fresh with the use of citrus and herbs. A beautiful light elegant starter.
For the next salmon preparation I made a tomato kadhi based on a Vineet Bhatia recipe. Served with some crisp beetroot, beetroot dust and coriander. A completely different taste to the first dish but just as perfectly balanced. The addition of a chenna chutney (a cream based chutney bursting with fresh Indian flavours) and coriander .... the salmon shone. A delightful meal.
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