Methi Custed Sea Bass wrapped in Banana Leaves with a Madras Curry Sauce
Provided by Exceutive Chef Sylva Senat of Tashan
Preparation Items:
Medium Pot for Frying
4 cup oil
salt
Lolipop stick
Black Pepper
Cumin
Coriander
Cardamon
Methii -Fresh Fenugreek Leave
Panko Flour
Egg
1 Pack Banana Leaves
Curry Crust
Lentil Leaves
Ghee (Clariefied Butter)
Ginger Paste
Garlic Paste
3# Chilliean Sea Bass
Fish Spatula
Blender
Mixing Bowl
Table Spoon and Measuring Cup
Cutting Board
9-12 Inches Saute Pan
Malai kofta ‘lollipops’
Dough
1½ # Yukon potato
1½ # Idaho potato
2cup flour
1cup corn starch
2cup panko bread crumbs
½ # butter
2oz spring pea
2oz golden raisin
1oz cashew nut
½oz chop cilantro
½oz garam masala
1 oz kosher salt
Cook the potatoes in a steamer until soft
Drain and add to the mixer, mix with the remaining ingredients until all is bound together.
Let the filling cool before used.
Make pops fill
The Flour-Eggs—Refrigerate
Fry at 350 degrees for 3-5 minutes. Remove drain then add lollipop stick and serve.
