A while back ago I went to our local Tiffin with a friend. She ordered Fish Kali Mirch (black peppercorn) and I fell in love. This is my feeble attempt recreating this recipe. I found a recipe for it, but I adjusted some measurements and added few ingredients.
3 cloves garlic, crushed and finely chopped
6 fish fillets (I used Tilapia)
1/4 cup lemon juice
1 Tablespoon coarsely crushed black peppercorns
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
2-3 Tablespoons gram flour (chickpea flour)
chaat masala (you can get this at your local Indian grocery, or make it your own)
Cut fish into bite size pieces and marinate them in crushed peppercorns, lemon juice, salt, cumin and turmeric for about 15 minutes.
Carefully add the gram flour to the fix marinade and gently blend it in, making sure that the fish get coated well with this mixture.
Heat the oil and fry the fish for 5-6 minutes on medium heat.
Sprinkle with chaat masala and serve with mango chutney and/or coriander chutney (mint chutney is also good).
My opinion: Even though I cooked this myself, I have to say I really enjoyed this dish!! It didn’t quite come out the same as the restaurant version, however, I equally liked this taste. The black peppercorns aren’t overwhelming, when you bite into the fish, you can almost taste the layers of different spices. Chaat masala adds a very nice kick to it!
The next dish was purely created with the leftover veggies I had in my frig. I wanted something fresh to accompany the fish (which is deep fried – sort of).
1 beet, peeled and diced
3-4 Kirby cucumbers, diced
1 tomato, diced
1 medium carrot, peeled and diced
assortment of fruits – papaya, pineapple, mango, apple and pear – diced
1 cup Greek yogurt
1/4 teaspoon salt
1/2 – 1 teaspoon chaat masala (adjust to your taste)
Dice all the fruits and veggies into approximately 1 inch cubes and set them aside.
In a large bow, add the yogurt, salt and chaat masala and mix them well – add the fruits and veggies and mix well.
Right before serving, add the cilantro.
My opinion: Fresh, fresh fresh!! The blend of veggies and fruits, plus yogurt and chaat masala just hit the spot!! This is a keeper recipe for us!
Here is the recipe for chaat masala: this will make about 500g
3/4 cup cumin seeds
2/3 cup black peppercorns
5 Tablespoons black salt
2-2/3 cups dry mint leaves
3 teaspoons ajwain seeds
2 teaspoons asafoetida
1 teaspoon tartaric acid
1-1/3 cups amchoor
3-1/2 Tablespoons salt
4 Tablespoons ground ginger
4 Tablespoons yellow chilli powder
Put all the ingredients, except for amchoor, salt, ground ginger and yellow chilli powder, in a spice grinder and grind to make a fine powder. Transfer to a clean, dry bowl, add the remaining ingredients and mix well. Sieve and store in a sterilized, dry and airtight container.