Steamed John Dory, Flavours of India Recipe

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Steamed John Dory, Flavours of India
  • Chef:
    Restaurant: Masala Library by Jiggs Kalra.
  • Recipe Servings: 4
    Prep Time:
  • Cook Time:
    Total Cook Time:

The mouth-watering aroma and the variety of ingredients used to prepare this special steamed John Dory will delight and enchant your senses.

Ingredients of Steamed John Dory, Flavours of India

  • 2 John dory fillet
  • 20 gms salt
  • 20 gms red chilli
  • 10 gms black pepper
  • 20 ml olive oil

  • Flavoured butter emulsions

    For Amritsari Butter
  • 50 gms yellow butter
  • 10 gms red chilli powder
  • 2 gms ajwain
  • 2 gms kasoori methi
  • 5 ml white vinegar
  • 5 gms chaat masala

  • For Ajwaini Butter
  • 40 gms yellow butter
  • 10 gms yellow chilli
  • 20 gms  yogurt
  • 5 gms ajwain
  • 2 gms kasoori methi

    5 gms chaat masala

  • For Balchao Butter
  • 5 gms dried shrimps
  • 10 gms onion paste
  • 10 gms black pepper
  • 5 gms garam masala
  • 5 ml balsamic vinegar
  • 5 gms tomato paste
  • 2 gms curry leaf
  • 40 gms yellow butter

  • For Patrani Butter
  • 20 gms coriander
  • 10 gms mint
  • 5 gms coconut
  • 5 ml white vinegar
  • 5 gms oyster sauce
  • 5 gms green chilli
  • 30 gms yellow butter

  • For curry leaf cream
  • 50 gms Philadelphia cheese
  • 10 gms curry leaf powder
  • 5gms gun powder 
  • 5 gms chat masala
  • 2 gms curry leaf fried

How to Make Steamed John Dory, Flavours of India

  1. For butter - take all the ingredients in the mixing bowl, whisk until smooth and fine.
  2. Cut John Dory fillet length wise into 4 pieces each.
  3. Marinate it with salt, pepper, red chilli and olive oil.
  4. Steam the fish until done.
  5. Serve with flavoured butter emulsions on a flat serving tray.
Key Ingredients: curry leaves, chaat masala, gun powder, Philadelphia cheese, yellow butter, green chillies, oyster sauce, white vinegar, vinegar, coconut, mint leaves, coriander leaves, tomato, balsamic vinegar, garam masala, pepper, black pepper, onion, shrimps, chaat m

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