1 tablespoons Homemade fish curry powder (refer ep 6)
1 teaspoons Chili Powder
2 nos Russet Potato
5 cloves Garlic (roasted, pureed)
⅓ cup Plain Flour
2 tablespoons Rice Flour
2 nos Egg Yolk
3 tablespoons Butter (melted)
2 tablespoons Butter
1 sprig Thyme
1 whole Garlic (roasted)
Homemade Fish Curry Powder (showed in ep Spices)
Coriander Seeds / Malli - 1 cup
Cumin Seeds / Jeerakam - 1.5 tablespoons
2 teaspoon Black Pepper
Dry Red Chilli - 15 to 20
1 teaspoon Turmeric Powder
Curry leaves a handful
Oil - few drops for roasting chillies
Pound the garlic, ginger and coriander root with some salt, when becomes a paste add in some oil, curry powder and the chili powder.
Spread the paste over the fish with a brush. And leave to marinate.
Wash and clean the potatoes. Poke some holes in them. Place them in a 180 degrees oven and bake till its fork tender.
Remove skin and mash with a fork. Set aside to allow all the steam evaporate. Place all the ingredients into a mixer except the thyme and let it mix away. Adding a little more plain flour if necessary.
Dough should come off the bowl and not stick. Remove and continue to kneed for about 3-4 mins.
Roll them into a sausage like shape, using a knife cut them into 2inch pillows.
In a boiling pot of water seasoned with salt boil the gnocchi’s till they float and it’s cooked.
Remove and shock in ice water. Strain and dry them nicely on a kitchen towel.
Heat up the remaining butter in a nonstick pan. Add in the butter and thyme, allow the butter to brown.
Add in the gnocchi, sear them until nice and brown and forms a nice crust.
Ladle in some of the water used to boil the gnocchi, and shave some parmesan cheese to coat the gnocchi. Season and serve.
Pre heat the oven to 200 degrees Celsius, place fish on a grilling rack and into the oven.
Grill for about 7-9 minutes depending on the size of the fillet.