CTV Recipes
Search Recipes
Tandoori catfish with peach bhaji
Ingredients
Collard greens with paneer
- 1 large smoked ham hock
- 3 quarts (3 L) water
- 2 tablespoon (30 ml) honey
- 1 tablespoon (15 ml) black peppercorns
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 -1 teaspoon (2.5-5 ml) crushed red pepper flakes
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) paprika
- 1 cup (240 ml) finely chopped onion
- 2 large bunches collard greens, stemmed and finely chopped
- 1 tablespoon (15 ml) cornstarch, mixed with 3 tablespoons (45 ml) water
- 1 1/2 cups (350 ml) chopped paneer, ½ inch (1.25 cm) cubes
Tandoori catfish
- 6 small (2-ounce/57 g) portions catfish (squares)
- 1 1/2 cups (350 ml) Greek yogurt
- 1 teaspoon (5 ml) kosher salt
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 inch (2.5 cm) piece ginger, minced
- 1 tablespoon (15 ml) paprika
- 1 teaspoon (5 ml) turmeric
- 1 tablespoon (15 ml) garam masala
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) cayenne pepper
- 1 teaspoon (5 ml) Kashmiri chili powder
- 1 tablespoon (15 ml) red food coloring (gel)
- 1 lemon, juice
Peach onion bhaji
- 1 small onion, julienned
- 3 peaches, slightly firm, julienned
- 2 tablespoons (30 ml) finely chopped chives
- 4 tablespoons (60 ml) all-purpose flour
- 2 tablespoons (30 ml) chickpea flour
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) garam masala
- 1 teaspoon (5 ml) Old Bay Cajun Spice blend
- 1/2 teaspoon (2.5 ml) chilli powder
- 1 teaspoon (5 ml) baking powder
- 1/8 teaspoon (.75 ml) salt
- 1/3 cup (80 ml) water
Directions
Collard greens with paneer
1. Combine the water and ham hock in a large pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours, until reduced by half.
2. Remove the ham hock, reserving the broth over the heat. Remove the fat and bones from pork, and finely shred the meat. Reserve.
3. Add honey, peppercorns, Worcestershire, vinegar, red pepper flakes, garlic powder, paprika and onion to broth. Bring to a simmer for 30-40 minutes, until volume is reduced by half again. Strain well, reserving the broth and discarding the solids.
4. Add collard greens, 1 cup (240 ml) of the meat and 1 ½ cups (350 ml) of the broth to a new pot. Bring to a simmer and cook for 30 minutes. Reserve excess ham hock for another recipe.
5. Stir in the cornstarch mixture to thicken slightly. Fold in paneer, and cook for 5 minutes. Keep warm.
Tandoori catfish
1. Combine yogurt, salt, garlic, onion, ginger, paprika, turmeric, garam masala, cumin, cayenne, chili, red food colouring, and lemon in a small food processor, process until quite smooth.
2. Strain well through a fine mesh strainer, divide and reserve half for serving. Combine the other half with the catfish, cover and marinate in the refrigerator for 6 hours.
3. Preheat an oven to 500 F (260 C).
4. Remove catfish from marinade and brush off some of the excess (don’t brush off enough to reveal the white flesh) and transfer to a lined baking sheet.
5. Roast for 8 minutes until slightly blackened/charred. Reserve for plating, serve warm.
Peach onion bhaji
1. Heat oil in a heavy pan over medium high heat to 325 F (160 C).
2. In a mixing bowl, mix onions, chives, and peaches.
3. In a separate bowl, whisk together the all-purpose and the chickpea flours, curry powder, garam masala, Old Bay, chili powder, baking powder, and salt.
4. Make a thick batter by adding the water and mixing completely until smooth.
5. Combine the batter with the onions and peaches and mix well.
6. Using a 2 ounce (60 ml) ice cream scoop, shape bhaji without pressing too much into the scoop, and without removing the pieces sticking out of the scoop.
7. Fry the bhajis in the oil for 5 minutes, releasing the bhaji batter into hot oil gently to keep its shape. Flip once. When evenly fried and golden brown, remove and pat dry. Serve immediately.
To serve
1. With a paint brush, whip drops of reserved tandoori marinade at the right side of a large white plate.
2. Cut ¼ inch (3 mm) off the bottom the bhaji, leaving the crazy onion and peach fried strands at the top.
3. Place over the Tandoori Sauce.
4. In the clean part of the plate, place 2-3 tablespoons of the collard greens, placing the paneer cubes at the top. Place roasted fish over the collards, leaving the paneer exposed.
