Rasam in Glasthule has rapidly made a name for itself as a really fine Indian restaurant. It has an elegant interior, full of carved wood and silver filigree, but most importantly the food is excellent. Sanjay Vishwakarma has been the chef since its inception and he brings skills honed in India from his years with the Oberoi Group of hotels, working in Bombay, Delhi and Shimla. This dish made from red snapper, is a prime example of his use of spices and flavourings. It's from Calcutta, which is where he started his cooking career. A good supermarket should have all of these ingredients, but one of Dublin's Asian markets would be a one-stop shop.

KHATTI MACCHLI

INGREDIENTS QUANTITY

RED SNAPPER 500GM CUT INTO CUBES
MUSTARD OIL 50ML
RED CHILLI POWDER 2.5GM
TURMERIC POWDER 2GM
ONE WHOLE RED CHILLI
SPLIT GREEN CHILLI
POPPY SEED PASTE 20GM
CUMIN SEED 3GM
SUGAR 8GM
SALT TO TASTE
GARAM MASALA 3GM
FRESH CORIANDER 20GM
NATURAL YOGHURT 300ML
WATER 50ML
SNOW PEAS 10GM
BEANS 10GM
AUBERGINE 10GM
FRESH TOMATO 100GM
LIME JUICE 10ML

METHOD:

Rub the fish with garam masala, chilli, turmeric and salt. Heat the oil and fry the fish gently for 7/8 mins until golden brown on all sides.
Place in a serving dish.
Make the sauce while the fish is cooking. Mix the yoghurt and chilli.
Heat the oil in a heavy-based pan and fry the red chilli, whole cumin and split green chilli, add the poppy seed paste along with turmeric.
Add the yoghurt mixture and water and bring to the boil, stirring continuously then simmer over a low heat for 5mins, and when the sauce is ready add the vegetables. Pour the sauce over the fish and sprinkle with garam masala.

SERVE WITH SAFFRON RICE.