Try Prawn Coconut Curry, Butter Chicken, Duck Curry and Spicy Beef Curry with three kinds of naan.(Photo: Babu Ji)
We're getting in the kitchen with New York City chefs preparing international specialties, and this month chef Hemant Mathur of Fine Indian Dining shares an authentic Indian dish at Kokum, one of the group's seven restaurants. Chef Mathur is from Jaipur, India, and was the first Indian chef to receive a Michelin star. He speaks five languages and is fluent in Indian cooking from every region of the country. Chef Mathur presides over seven New York City restaurants that make up Fine Indian Dining. Explore these and more authentic spots in the gallery above, and try your hand at cooking authentic Indian cuisine with the recipe and tips below.
by chef Hemant Mathur, serves four
24 ounces cleaned tilapia fish filets, cut into 6 ounce pieces
½ teaspoon turmeric powder
½ teaspoon black pepper powder
4 tablespoons coconut oil
1 small onion, peeled and chopped
2 teaspoons ginger, 1 inch peeled and grated
2 teaspoons garlic, peeled and grated
2 whole green chiles finely chopped
1 teaspoon chili powder
1½ teaspoon coriander powder
1 medium tomato finely chopped
¼ cup coconut milk
Salt to taste
3 nos curry leaves
1 big banana leaf
1. Mix turmeric powder, black pepper powder and salt into a bowl, rub on the fish, set aside for 10-15 minutes.
2. Take coconut oil in a flat pan, make the pan smoking hot. Put fish in the pan, turn over after one minute. Cook another minute, set aside.
3. Meanwhile heat coconut oil in a pan and add chopped onion. When it becomes golden brown, add crushed ginger, garlic and chopped green chiles. Fry for two to three minutes.
4. Now add chili powder, coriander powder, chopped tomato, curry leaves and salt, stir and mix well. Cook till tomato becomes soft.
5. Immediately pour the coconut milk, cook till the water evaporates and the mixture is thick.
6. Clean and cut banana leaves, wilt them slightly by placing on the gas flame and flipping the sides.
7. Place some masala on the leaves and place the fried fish on top of it. Cover the fish with another layer of masala. Wrap the banana leaves and make a parcel. Tie it with banana fibre or cooking thread.
8. Roast the wrapped fish on a hot tava (frying pan), flip and cook till both sides are done, three to four minutes on each side. It is better to cook on low heat for the flavors to seep in. Keep it covered for another five to 10 minutes, open the parcel and serve.
9. You can have it as a starter or a side dish. You can serve it with Appam, Idiyappam or rice.
Watch the complete cooking demo
See chef Mathur's go-to ingredients