Cinnamon Crusted Seafood Fiesta
Chef Athula Kumarage, the jaunty executive chef at The Blue Waters loves mixing Western cuisine with Eastern flavors. The Blue Waters itself is the ideal location for the traveler from the West to indulge the Eastern luxuries – with its typical Sri Lankan kind hospitality, turquoise-blue seas and velvety soft sandy beach, not to mention designed by the famous architect Geoffrey Bawa.
Bojoon.com decided that the chef’s passion and the hotel’s dynamism is the ideal combination to explore the wonders of cinnamon. After all, it is the nonchalant, shady cinnamon tree, the culprit of many a war, that intricately entwined the West with the East.
There is nothing unassuming about the cinnamon. Rolled into a cigar-like stick, it beckons your appetite with its tingling sweetness and alluring fragrance. Chef Athula shared with Serendib and bojoon.com his special signature dish, Cinnamon Crusted Seafood Fiesta. Roasted on slow fire, drizzled with truffle oil and served with buttered purple yam and sautéed veggie, this is the ultimate indulgence. The cinnamon characteristically adds piquancy to the subtle flavors of the herbs and the truffle oil and balances the sharpness of the curry powder.
Ingredients
1.
800 g red snapper filet
2.
4 jumbo prawns, cleaned and de-veined
3.
4 tbsp lime juice
4.
Salt and pepper to taste
5.
25 ml vegetable oil
6.
1 tsp cinnamon powder
7.
1 tbsp curry powder
8.
1 sprig curry leaves, roasted and crushed
9.
10 g flour
10.
1 tsp fresh herbs, chopped
11.
1 tbsp truffle oil
Serves 2
Method
1.
Cut the snapper into 4 portions. Marinate with lime, salt and pepper. Cover with cling film and leave in the refrigerator for at least an hour.
2.
Mix the cinnamon powder, curry powder, curry leaves and flour together. Coat the fish and the prawns with the flour and shake off the excess flour.
3.
Heat the oil in a sauté pan and roast the fish and the prawns on a slow fire.
4.
When the fish and the prawns are well roasted, place on a serving plate and drizzle with mixed herbs and truffle oil and serve.
Fusion Cuisine
