INGREDIENTS:
2 1/2 – 3 lbs Tilapia or John Dory, filleted
2 oz Butter, clarified or Vegetable Oil
4 tbs Yogurt
INGREDIENTS FOR YOGURT:
8 oz All Purpose Flour
4 oz Whole Wheat
pinch Salt
1 Egg, room temp
1/3 cup Yogurt
2 tsp Peanut or Vegetable Oil
1 tsp Water
INGREDIENTS FOR THE CHUTNEY:
3-4 oz Peanut Oil
2 Ginger, 1′ pieces, peeled and fine dice
10 Garlic Cloves, fine dice
2 tsp Sea Salt
1 tbs Turmeric, toasted and ground
1/4 tsp Cloves, toasted and ground (6 each)
1/4 tsp Cardamom seeds, toasted and ground (8 each)
8 Ripe Tomatoes, diced
INSTRUCTIONS FOR THE CHUTNEY:
Heat the oil in a heavy bottomed pot until very hot. Add the onion, ginger, garlic and salt. Lower heat and continue to cook, stirring occassionally, until the mixture is caramelized. This should take about 45 minutes to one hour.
Add the turmeric, cloves and cardamom seeds. Cook for about 5 more minutes. Then add the tomatoes and cook for about 20 more minutes, or until the sauce becomes thick. Set aside until ready to serve.
INSTRUCTIONS FOR THE PASTRY:
Combine the two flours and salt in a bowl. Make a well in the center of the flour and add the egg, yogurt, oil and water. Mix by hand until it looks shaggy and turn onto a work surface and continue to knead until the dough is smooth and elastic. Let the dough rest, covered, for 30 minutes.
Divide the dough into four equal pieces and working with one piece at a time, roll each piece into a ball. With a floured rolling pin, roll the dough out as thin as possible. Place finished pieces onto a parchment lined baking sheet. Stack the remaining pieces between parchment paper. Refrigerate until service time.
INSTRUCTIONS TO PREPARE THE FISH:
Season a filet and place it on one half of the dough sheet, folding the other half of the dough over the fish. Completely enclose the fish, making sure no air pockets exist between the dough and the fish. Brush both sides of the pastry with clarified butter and cover with parchment. Refrigerate for 10 minutes. Repeat with the remaining fillets.
At the time of service, reheat the chutney and keep warm. Heat a heavy bottomed saute pan and add 1 tbs of clarified butter. When the butter is almost smoking, add the fish and saute for 3 minutes, or until the pastry turns golden brown. Turn the fillet over and saute for about 2 minutes. Remove the fish to a warm place. Wipe out the pan and repeat with the remaining fish.
To serve, divide the sauce into 2 warm serving plates. Place equal amounts of yogurt on the sauce. Place the fish on top and served.
Hellum's Kitchen 