Ingredients
Gunpowder
10g curry leaves
5g hing or asafetida
20g sesame seeds (black or white)
20g chaat masala
30g basmati Rice
50g red chili powder
Seabass with curry infusion
300g seabass,filleted and skinned
50g red onions,fine chopped
25g ginger,sliced
25g curry leaves
15g black mustard seeds
15g turmeric powder
30g tamarind paste
20g red chili powder
15g fenugreek seeds,roasted
150g coconut milk
50g coconut oil
Black salt,to taste
Sugar,to taste
Bengali mustard powder
100g maltodextrin
35gBengali mustard oil
Black salt
Pineapple gel
1kg fresh pineapple,skinned and center removed
100g ginger paste
25ggreen chillies
10gcumin seeds,roasted
20gturmeric
250g brown sugar
20gblack salt
10g xantana
Method
Gunpowder
Roast all ingredients and rough grind the spices. Set aside until ready to use.
Seabass with curry infusion
Prepare the filleted seabass by portioning into 100g each.Heat up the coconut oil and add in the red onions, and ginger until fragrant.Once fragrant, add curry leaves, and seeds to roast. Continue roasting for 2 minutes then add turmeric powder and red chili powder.Coconut milk is added to a simmer.Season well with black salt and sugar.Transfer the mixture to a blender and blend thoroughly.Once blended, let it chill on an ice bath.Put the portioned fillets with the curry infusion and let it marinate.Place the fillets in a vacuum bag covered in the infusion.Seal it at 100% and ready to sous vide at 56C for 15 minutes.
Bengali mustard powder
Place the mustard oil in a mixing bowl and start whisking while adding a little maltodextrin at a time. Once fully incorporated, the mixture should look like a powder.
Pineapple gel
Blend the raw mangoes into a puree.Heat up oil with ginger, cumin, and chillies until fragrant. Then add in turmeric and continue roasting for another 30 seconds.Pour in the raw mango puree.Bring it up to a simmer and let it simmer until thick.Once it has become thick, season with sugar and black salt.Blend the puree one more time with a high speed blender with Xantana until smooth.Pass it through a fine sieve.Chill it down on an ice bath and set aside until ready touse.
To serve
Place the Pineapple gel around the plate and Sous vide seabass on the center dusted on with gunpowder mixture. Draw a line across the plate with mustard powder and garnish with salty fingers and borage flowers.