A chronicle of my kitchen experiments, a little healthy a little indulgent
Berries, regular readers of the blog know by now my love and devotion for them, they also know that how I don’t like the fact that most berries aren’t really available in India. I crib, I rant, I buy them at exorbitant rates and eat them. Yes yes, I know all about going local, reducing carbon footprint but when it comes to berries all logic seems to fly out of the window for me.
While i indulge in imported berries, I gorge on the Indian ones, mulberry and currently in season cape gooseberry aka Physalis aka raspbhari as it was called while I was growing up in Delhi. I have been eating cape gooseberry by the kilo, making jams and preserve out of it and then the other day I made a sauce with it and eat with it herb crusted fish and salad. It was a heavenly meal, N kept asking me for days to make it again but the problem I forgot what I had put in the sauce apart from cape gooseberry but because it was so loved in the house, I sat down and tried to remember everything and recreate it. Thankfully what came out was brilliant too (if not exactly the same). So here is my recipe of Herb Crusted Fish with Cape gooseberry sauce, for vegetarians I think it will go with Paneer too.
Recipe – Herb Crusted Fish with Cape Gooseberry Sauce
What I used
For the fish
For the sauce
How I made it