Balanced with a coconut khichdi and yoghurt. The sauce of fennel and tomato is from my Rasoi cookbook by Vineet Bhatia. The idea of the urad dal crust with toasted curry leaf is from Vineet Singh. Together the flavours and textures of this dish were superb and a beautiful fresh piece of kingfish was the perfect fish type to showcase the strength and subtlety of the different ingredients. Yum!
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