about ajoy
i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!
This week I want to share this simple, yet delicious, crusted fish dish.
The best ever crumbed fish dish I’ve eaten was in India where they used the kane fish (also called lady fish) but in downtown Sydney I use a local fish, barramundi, which serves its purpose just as well!
This fish has a very earthy flavour and can be very easily crumbed. I love to eat it served with a mint and coriander chatni!!
I use a fish garam masala in this recipe and to slice Spanish (red) onions properly, see here!
step 1

ingredients, clockwise: salt, turmeric powder, garam masala for fish, fresh chillies ground, tamarind extract, fresh chillies slit lengthways, fried kari leaves, red (Spanish) onions, sliced
step 2
step 3
step 4
step 5
step 6
FOR THE MARINADE:
step 7
step 8
step 8
step 9
step 10
step 11
step 12
step 13
step 14
step 15
step 16
step 17
step 18
step 19
step 20

prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve
step 21
Let me know how you go with this dish!
Anah Daata Sukhi Bhaava!!