CHEFS DELIGHT FATHERS DAY RECIPE – HOME STYLE COCONUT FISH CURRY BY CHEF AVRAJ SINGH MARWA
Chef Avraj Singh Marwa’s Chef’s Delight Fathers Day Recipe sponsored by Chefs Delight Awards
HOME – STYLE COCONUT FISH CURRY
INGREDIENTS
- 1 kg Fresh Fish Fillet
- 1 tsp Black Pepper Powder
- 1 Lemon (Juiced)
- 2 Onion, Chopped
- 1 tsp Coriander Seeds
- 1tsp Ajwine Seeds
- 1 tsp Black Pepper Corn
- 400 ml Coconut Cream / Milk
- 6 Garlic Cloves
- 1 Cup Coconut, Grated
- 1 Cup Coriander Leaves
- 1 Piece Ginger (Large), Chopped
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Clove Powder
- 1/2 Cup Tamarind Paste
- Cooking Oil
- Salt
- Water
METHOD
- Cut Fish into even size pieces and marinate with Salt, Black Pepper Powder and Lemon Juice for 30 minutes.
- Dry roast Coriander Seeds, Black Pepper and Ajwine Seeds. Cool and grind it.
- Now add Oil , Onions, Garlic, Grated Coconut and Ginger. Brown and blend all the ingredients to make a fine paste. Add the rest of the spices and half of the Coconut Cream and simmer
- Add fish pieces and cook for 10 to 15 minutes.
- Add the rest of the Coconut Cream and stir gently.
- Garnish with Coriander Leaves.
Enjoy!
Chef Avraj Singh Marwa Fathers Day Wishes
“Through my dad’s cooking lessons, I realized how much power good food has to win over the love of your family.” Happy Father’s Day Dad
My dad didn’t cook very often, but when he did, he took it seriously. While I learned how to make killer Coconut fish curry and amazing koroga’s, the biggest things I learned from my dad in the kitchen life was patience, getting the best ingredients and mise en place!
Patience is the one big thing my father taught me in the kitchen. When I was growing up, he would make an amazing slow cooked curry that required long hours of stirring. He showed me that it takes time to create deliciousness
He would make a menu well in advance, then do a massive shopping trip that involved going to specialty stores and butchery. Depending on the menu he would either begin prep well in advance with key focus on the correct cutting and handling of the meat. This is one thing that has helped me greatly in my career day in day out. The lesson learned was to always start with good ingredients
Mise-en-place (the practice of getting together all that is required to make a meal). My father always made sure he had all the ingredients and equipment needed to make a meal well before he started cooking. This was a great learning for me as it is the bases of being a good chef in a professional kitchen.
I am lucky and blessed to have a great Dad!
Chef Avraj Marwa (Sarova Hotels)
MEET CHEF AVRAJ SINGH MARWA
What started off as a hobby turned into a career in the culinary field 24 years ago! The togetherness that good food brought at home and the family ties that it strengthened got me attached to culinary and that is where the Passion for food started
Born in Kenya, trained at the Swiss managed Kenya Utalii College and later at Le Cordon Bleu, Harvard X and Stanford University. Having worked in various positions in different hotels and with great Chefs. A Career that has seen me work, in Dubai, Canada, South Africa, Egypt, Kenya and Tanzania. In addition to my ability to manage Kitchen operations, my dedication and passion have won him many awards ranging from Salon Culinary to Master Chef in Heritage Cuisine, Chaine de rotisseures and several local recognitions
My culinary style is a diverse blend of multicultural flavors acquired from the many travels around the world. Currently my focus lies on sharing my experiences and work philosophy gained to broaden the vistas of the young chefs we work closely with.
It’s not about being better than someone else. It’s about being better than you were the day before
Chef Avraj Singh Marwa
Creative Culinary Artist
A Chefs Delight Awards Nominated Chef
This recipe is sponsored by Chefs Delight Awards
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