Rawa Fried Fish

Pomfret Moilee will take you on a coastal culinary journey, bringing the flavours of the sea to your plate in a coconut-infused curry. Legend has it that Pomfret Moilee emerged from the sun-kissed shores of Kerala, where a local lady, Moily, added coconut milk to an extremely spicy fish preparation to make it palatable for Portuguese visitors. Now, capture the essence of the ocean in your kitchen with tender pomfret fish bathed in a light coconut stew delicately flavoured with curry leaves, mustard seeds, and a hint of turmeric. Create and relish this dish that transports you to the seaside, where the scent of the ocean mingles with the aroma of spices."Kerala-style pomfret stew"

Program: Convection | Preheat temp: 180°C | Cook temp: 180°C | Cook time: 20 mins The popularity of bite-sized Chicken Nuggets made from tender, boneless chicken breast spans ages and countries. Seasoned, breaded, and baked to golden perfection, the crispy exterior and juicy interior is an irresistible combination of textures and flavours. The origin of chicken nuggets can be traced back to the 1950s to Robert C. Baker, a food science professor at Cornell University. Since then, they have become a staple in fast-food restaurants and home kitchens. Incredibly versatile, they make a perfect quick meal, appetiser, or party snack. Pair them with your favourite dipping sauces like ketchup, barbecue sauce, or mayonnaise for an extra layer of deliciousness.

Masala Prawns is an ace starter for bringing the beach and the sea to your home. It is tasty and filling and pairs easily with all your drinks. The marinade is key, full of rich spices that add a zing to the prawns, which ideally should be fresh. Lightly sautéed onions, tomatoes and green chillis give a semi-gravy consistency to the mix, making it an excellent combination to even dig into with slices of pita or roti. Fresh cilantro and a squeeze of lemon juice add the finishing touches, enhancing this dish’s fresh and zesty notes.

Bengali Macher Jhol is a cornerstone of Bengali cuisine that rejoices in using fresh, local ingredients. Over centuries, this riverine lot has perfected the art of blending the perfect curry with their oh-so-sweet water fish. The spiced curry is layered, complex, and best when made with freshwater fish like Rohu or Hilsa. The sharp aroma of mustard oil infuses a hearty depth into the broth, or ‘jhol’ in Bengali, that has a soupy consistency perfect for drizzling over a bed of steaming rice. Several healthy and delicious varieties of machar jhol can be created by adding seasonal vegetables to the beloved curry for a unique twist.