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Food Talk
It hardly takes any time to cook the delightful
tawe ki Turki machhali
Ever since we enjoyed ourselves hugely at the Turkish Food festival at the hotel Le Meridian, we can’t keep Turki out of our mind. The delicacies we sampled there have made us think about what we have been missing. Most of us have forgotten the indelible imprint that country has left on our architecture, costume and language. The period of Sultanate is labelled as Turko-Afghan. The kebabs and halwa are supposed to be that country’s gift to us. Turkish food has many things in common with the Indian repertoire. Brinjals and tomatoes are generously used. Mutton is also used in many recipes. The food cooked in olive oil is naturally healthy. We share with our readers a recipe purloined from the collection of chef Karan, who worked with Turkish chefs, especially flown for this occasion. This recipe uses sea bass and is garnished with asparagus. But you can substitute sea bass with any fir fish you prefer and replace the asparagus with broccoli or any other vegetable to balance the plate. It takes hardly any time to cook this delight that is very well suited for a light summer repast.
Method Wash and pat dry the fish, season with salt. Keep aside for 15 minutes. Peal the onions and slice in thick rounds. Wash and slice the tomatoes. Similarly, trim the asparagus and either stem for 10 minutes or blanch in boiling water for 30 seconds and refresh in ice-cold water. Heat oil in a thick-bottomed frying pan and gently place the fish in it. Pan-grill the fish for about five minutes on each side pressing gently with a wooden spatula to avoid curling. Boil chicken stalk, if using, and add the mixed herbs to it. Reduce it a little and pour a spoonful on each plate. Arrange the grilled fish on top of tomato and onion slices. Garnish with asparagus and serve.
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