Chef Atul Kochhar Introduces His New Menu '10 Years of Michelin Star' at Rang Mahal
A brand new menu has been introduced at the restaurant featuring some of the most classic dishes with the choicest of ingredients...
MEEN MOILEEY – Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce.
Serves – 1 port
Ingredients – Qty
*Sea bass (Line caught) - 200gms
*Butter – 20gms
*Vegetable oil – 10 Gms
*Lemon – 20gms
MOILEEY POTATOES – serves - 6 port
*Oil – 50gms
*Mustard seeds – 5gms
*Curry leaves – 1 sprig
*Onion – 100 Gms
*Turmeric – 5 Gms
*Salt – to taste
*Coriander green – 15 Gms
*Tomatoes – 100 Gms
*Potatoes – 500 Gms
*Chana dal – 5 Gms
MOILEEY SAUCE – serves – 6 ports
*Oil – 100 ml
*Mustard seeds – 10 Gms
*Onion – 500 Gms
*Tomato – 1.5 kg
*Turmeric – 10 Gms
*Ginger juliennes – 30gms
*Curry leaves – 2 sprigs
*Dry red chili whole -2 nos
*Coconut milk pwd - .4 cups
1- Heat oil in a pan; grill the fish on a medium flame.
2- Flip the fish add Butter, squeeze half wedge of lemon. Allow the fish to cook for another 2-3 minutes.
Serve the fish on a bed of tempered potato masala and moileey sauce.
1-Boil the potatoes, peel the skin & crush them with spatula
2- Heat Oil in a pan. Add mustard seeds & chana dal, allow them to splutter add curry leaves.
3- Add Sliced Onions,Turmeric Pwd & Salt ,
4-Cook the onion till translucent , add crushed potatoes , mix it gently. Finish the potatoes with chopped coriander leaves .
1- Heat oil, crackle mustard seeds & curry leaves, add sliced onion and sauté till translucent.
2- Add sliced tomatoes to the cooking onions, along with sliced green chili, ginger juliennes & turmeric powder, cook this masala for 5 mins.
3- Add coconut milk and water to the above masala. Bring to a boil then simmer.
4- Adjust the seasoning with salt and lemon juice.