Tongue-watering ghee roast, tasty fish curry? The taste of authentic southern meat is now in town

Idli Dhosa Sambaram, I am good at cooking!

If only this is said, but the taste of the taste buds will return with lamentation. But the southern rasambhara is spread beyond this well-known post. From vegetarian to non-vegetarian to mouth-watering – every tastemaker is told his Maya love story. With this story, T Jabaraj, the famous chef of the South, appeared in the city of Kolkata. This experienced man from Taj Karmandal knows how to win hearts.

To be fair, Taj City Center Newtown also completed a year of winning hearts. It was on that occasion that the chef of Karmandal was brought to Kolkata. In his Munsyana, the dinner plate is tied to various posts from the four corners of the south like Kerala, Karnataka, Tamil Nadu, Andhra Pradesh. The light platter includes classic vegetarian-vegetarian items like Guntur Mushroom Chilli, Kozhi Paniyaram, Kori Ghee Roast, Pachakari Kuruma, Alleppey Fish Curry, Rayalaseema Momsam Biryani, Momsam Vepudu. The last page will have the sweetness of Elani Payasam, Kumbhakonam Kapi Ice Cream, Semiya Pal Payasam.

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All can taste these authentic southern dishes at Shamiana till May 29, 2023. Indranil Roy, general manager of Taj City Center Newtown, has no doubt that these spicy, enticing dishes will win hearts. For example, let’s talk about Alleppey fish curry! Bengalis are not familiar with fish broth. But Bengali who enjoys the taste of Malaikari, raw mango in summer with cool peace on its leaves, if all that can be combined in one bowl?

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Alleppey Fish Curry Ingredients

1 tablespoon edible coconut oil/white oil

2 inch size ginger – crushed

2 green chillies

4 onions – chopped

1 small raw mango – peeled and sliced

1 teaspoon of Kashmiri chili powder

1 teaspoon turmeric powder

10-12 fresh curry leaves

Salty taste

1 teaspoon of cornflower in 1 cup of water

2 cups of coconut milk

Rui/Katla fish pile/box- 4 pcs

Chef T. Jabaraj from Taj Coromandel, Chennai Chef T. Jabaraj from Taj Coromandel, Chennai

the method

– Fish should be fried first.

– Fry onions, ginger, green chillies with oil in a pan. When the onion turns a little red, reduce the heat and grind the raw mango with chili and turmeric powder.

– 2 cups of coconut milk, if necessary add a little water to grind the masala well.

– When the broth boils, cover and keep it on medium flame for 5 minutes, after that spread the curry leaves.

– Cornflower should be placed in the bowl, salt should be added after eating a little.

– Now leave the fish in the broth and boil it on low heat for five minutes and take the broth down.

Published by:Siddhartha Sarkar

First published:

Tags: Food, South Indian Food, Taj Bengal

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