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ALLEN DIWAN: Hi, my name is Allen Diwan. I'm the chef and owner of Kashmir Restaurant,
a Kashmir-Indian restaurant in Budapest. We're here on behalf of Expert Village. The dish
now we're going to prepare is a fish dish. We're going to prepare a red snapper in a
tandoori sauce. And now we're going to pan fry it, and then we're going to maybe put
it in the oven for a second or two to cook it thoroughly. So what we're going to do is
we're gonna, first of all, prepare our fillet of fish. We'll take the fillets of the red
snapper. We're going to make some incisions in the fish, about one centimeter. One centimeter-wide
incisions into the red snapper, and we made some--not till the end but we made some cuts
into the flesh so that it gives much more space for the spices to be absorbed, and it
gives some flexibility to the fish as well. As you can see, that it can--it moves slightly
easier, and it's easier to cook. It cooks faster that way. It absorbs much more spices
in the marinade that we're going to prepare for that.