Fish, Indian Style by Atul Kochhar

Author:Atul Kochhar
Language: eng
Format: epub
ISBN: 9781472933140
Publisher: Bloomsbury Publishing
Published: 2016-12-12T05:00:00+00:00

Roasted skate wings with avocado, melon and red bean salad

Seafood tart

Seafood tarts are very common in the West but not often seen in India. I like to make them with crab, prawns, shrimps and smoked or cured fish. The only difference is that I love my spices, so they feature in this recipe, too. Serve with a rocket and tomato salad.

SERVES 4

450ml whole milk

300g undyed smoked haddock or cod fillet

1 tablespoon vegetable oil

1 garlic clove, crushed

¼ teaspoon cumin seeds

1 onion, sliced

a pinch of red chilli flakes

a pinch of ground turmeric

4 spring onions, sliced

5–6 sun-dried tomatoes, diced

100g shrimps

100g white crab meat

2 eggs

2 egg yolks

300ml single cream

sea salt

For the pastry

200g plain flour

½ teaspoon sea salt

75g butter, diced

1 tablespoon vegetable oil

2–3 tablespoons iced water

For the pastry, sift the flour and salt into a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Gradually mix in the oil and enough iced water to form a dough. Roll the pastry out on a lightly floured surface and use to line a 21cm loose-bottomed tart tin with sides 3.5cm deep. Leave a little excess pastry overhanging the sides of the tin, as it will shrink during cooking. Prick the base of the pastry case with a fork and then chill for 20–30 minutes. Cover the base and sides with a sheet of baking parchment and fill with baking beans. Place the tart on a baking sheet in an oven preheated to 200°C/Gas Mark 6 and bake for 10–12 minutes, until beginning to colour lightly. Remove the beans and paper, then return the tart to the oven for 5 minutes. With a sharp knife, trim the edges of the pastry so that they are level with the top of the tin. Reduce the oven temperature to 180°C/Gas Mark 4.

Pour the milk into a pan and bring to a simmer. Add the smoked haddock or cod and poach for 3–5 minutes, then remove from the pan. When the fish is cool enough to handle, flake the flesh, discarding the skin and bones. Strain the poaching liquid and set aside.

In another pan, heat the oil and sauté the garlic and cumin seeds. When the seeds crackle, add the onion, red chilli flakes and turmeric and cook until the onion is translucent. Mix in the spring onions, sun-dried tomatoes, shrimps, crab meat and flaked fish.

Whisk the eggs and egg yolks together, then mix in the cream and 150ml of the fish poaching milk. Spoon the fish mixture into the pastry case and spread evenly. Slowly pour in the egg mixture and bake in the oven at 180°C/Gas Mark 4 for about 35 minutes, until the filling is risen and golden brown. Allow to cool for 10–15 minutes, then remove from the tin.

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