Grilled Fish with Spiced Vegetable Masala

Name: Grilled Fish with Spiced Vegetable Masala
Cuisine: Indian
Ingredients: 2 tablespoons ghee; 1 small green chilli, minced; ½ teaspoon freshly ground black pepper; 4 × 120 g fish fillets; 2 teaspoons curry powder; ½ teaspoon sea salt; 150 g pumpkin, cut into 1 cm dice; vegetable oil, for drizzling, deep-frying and pan-frying; 2 teaspoons chopped coriander leaves; 1 teaspoon chopped mint; 1 red capsicum (pepper), roasted and cut into 1 cm dice; 20 ml fresh lemon juice, strained; 2 tablespoons chopped coriander leaves; 2 tablespoons hot mango chutney; 1 teaspoon curry powder; 1 zucchini (courgette), cut into 1 cm dice; 1 zucchini (courgette), cut into 1 cm dice; 1 red capsicum (pepper), roasted and cut into 1 cm dice; 200 g eggplant (aubergine), cut into 1 cm dice; 1 small red onion, finely diced; 3 cloves garlic, minced; 1 teaspoon minced ginger; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 12 cherry tomatoes, halved; 200 g eggplant (aubergine), cut into 1 cm dice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

Inspired by Tamil flavours, this dish is quite straightforward to prepare. I made it for the participants at the inaugural International Writers Festival hosted in Galle in January 2007. Apart from speaking about my spice travels and writing, I was given the once-in-alifetime opportunity to cook in the gardens of Lunuganga, Geoffrey Bawa’s former residence in Bentota. This vegetable masala was one of several dishes I prepared that day, emulating the Sri Lankan moju. I use fillets from small

Ingredients

Asia
India
Sri Lanka
Galle
Tamilnadu
Bentota
Fish course
Pescatarian
Gluten-free

Ingredients

Method