Anjali Pathak - Zamin Doz Macchi, Whole stuffed fish recipe
Anjali Pathak is cooking up a special Smooth Radio Starlight Supper menu and here she's shared her recipe so you can do the same.
All money raised will go to Macmillan Cancer Support. We hope you, too,will be inspired to hold a fund-raising dinner party.
Anjali is the face of Indian food dynasty PATAK’S, founded by her grandparents over 50 years ago. She is a respected chef and was the co-author of an award winning cookbook. She's a member of the Guild ofFood Writers, as well as an ambassador for the British Asian Trust.
For more of Anjali’s recipes visit www.anjalipathak.com
You may also want to watch:
Zamin Doz Macchi, Whole stuffed fish recipe
An ancient recipe of stuffing a whole fish with spices, sealing it in an earthenware pot, burying it in the ground and covering it with natural heatfermenters.
- 1 'Safe and secure home' - Camden takes landlord to court over eviction threat
- 2 Car driver arrested after crash with van in Camden Town
- 3 Arsenal start pre-season with win over Chelsea but dealt blow with Jordan Nobbs injury
- 4 Discovering 'rich' poetry of Hampstead Heath on guided tours
- 5 Piers Plowright obituary: BBC and Hampstead star dies at 83
- 6 Man charged with indecent exposure and voyeurism in West Hampstead
- 7 London Zoo's aviary unwrapped to create new monkey home
- 8 Charitable hospital set to open new £35m wing
- 9 Motorcyclist in 'life-threatening' condition after collision with a car in Maida Vale
- 10 Anger over Thames Water and Westminster Council's flash floods response
I have used the oven to replicate this style of cooking and the aromatic marinade flavours the fish beautifully. Serves 4-6
1 whole trout, enough to feed 4-6 people, skin left, cleaned, de-boned and head removed
2 tablespoons vegetable oil
½ teaspoon mustard seeds
8 curry leaves
1 teaspoon garlic, chopped
½ teaspoon ginger, chopped
1 tablespoon desiccated coconut (optional)
1 red chilli, deseeded and sliced
2 tablespoons Patak's Tikka Masala Paste
75g celeriac, grated
50g leek, sliced
50g carrots, finely sliced
50g green beans, shredded
juice of ½ lemon
½ tablespoon butter
1 teaspoon honey
1 tablespoon thick Greek yoghurt
1 tablespoon chives, chopped
½ tablespoon fresh dill, chopped
1 lime, cut into half
salt and pepper, to taste
1. Make deep slits in the trout on both sides.
2. Make the masala in a pan, heat two tablespoons of vegetable oil and add the mustard seeds and curry leaves.
3. Once they start popping add the ginger, garlic, desiccated coconut (if using) and red chilli and sauté for a minute before adding a tablespoon of Patak's Tikka Masala Paste. Sprinkle in a little water to prevent the spices from burning.
4. After two minutes add the celeriac and leeks and cook for a minute.
5. Add the carrot and green beans and allow to cook for two minutes before removing from the heat and squeezing in the lemon juice. The masala should still be crunchy.
6. Add the butter and honey and check the seasoning, adjusting the salt and pepper if necessary.
7. In a bowl mix together the yoghurt, remaining Patak's Tikka Masala Paste, chives and dill.
8. Rub the outside of the fish with the marinade, ensuring you the rub the marinade into the slits.
9. Stuff the inside of the trout with the masala.
10. Place the trout in the bottom of a baking dish, with the lime halves and cook, uncovered for 20 minutes in a preheated oven (180 C/350 F/gas 4).
Remove from the oven and cover with foil and continue to cook for a further 15-20 minutes or until cooked through. Finally squeeze overthe baked limes and serve with Roast Spiced Potatoes and Royal Raita with radish and mint.
Anjali's Tip “I love to make this dish with salmon. If you prefer you can use individual portions of fish - I usually estimate 200g per person”.