Our very own food columnist SARAH Ali Choudhury, brings some exciting and delicious recipes to Asian World News and demonstrates how to create enormous flavours in quick time with little effort. Having spent 2016 popping up at food festivals and demo kitchens in UK she is now recognised as becoming the new face The mother of four was born in Bournemouth, Dorset, her father from Assam in India and mother from Guyana in South America, while her husband is from Sylhet, Bangladesh. Sarah was recognised as the youngest Asian female to manage an Indian restaurant at the age of 20 when she used to work with her parents in The Taj Mahal Restaurant in Bridport, Dorset UK. 20 years later she is taking the nation by storm with her real, home-cooked dishes.
Sarah, the self-confessed foodie tells us, “My dishes are easy to cook and taste incredible. I love really authentic flavours from all over the world and strive to achieve that in my recipes”.
Sarah Ali Choudhury has been really busy over at Dorset. She has appeared on TV and Radio shows and been booked to do most of the food festivals in Dorset. Sarah has also been requested to cater for the VIP’s at the Shard Fest in Birmingham later this year.
Sarah was also delighted and overwhelmed to be appointed PR Ambassador for the UK Nepal Friendship Society. The UKNFS were delighted to welcome Sarah Ali Choudhury, TV personality and exclusive chef – creating real home cooked Indian food to their organisation as The Public Relations Ambassador to support their projects broader outreach across the UK South Asian community and general society and audiences. They believe Sarah Ali Choudhury brings great passion to the vision and values at the heart of their society projects, sharing these and bringing her own wish through her particular gift, to promote Nepali authentic cuisine in the UK, and also her support for gender and racial equality and inclusion for minorities experiencing discrimination or prejudice.
Try this delicious Sea Bass recipe…
(For grilled Sea Bass)
I whole sea bass
2 tsp Garlic granules
2 tsp Cayenne Pepper
Fresh or Dried Curry leaves
1 tsp Mustard Seeds
Pinch of Salt
Pinch of Pepper
Squeeze of Fresh lemon
1 tlsp Olive oil
(For the tomato and onion base)
1 large shallot (finely chopped)
3 small plum tomatoes
Pinch of Salt
Make incisions along the sea bass on both sides, sprinkle some of the garlic granules, salt and pepper directly onto the fish on both sides. A squeeze of fresh lemon juice onto fish. Then sprinkle the cayenne pepper.
Heat some olive oil on a baking tray. I do this by putting the tray directly on top of the cooker with the flame on a medium heat. When the oil is hot add some mustard seeds and curry leaves and allow them to pop and sizzle. Add some garlic granules and cayenne pepper to the mustard seeds and curry leaves.
Add the seasoned fish directly onto the heated tray into the spice mixture for about a minute or two and then turn the fish onto the other side to seal it. Add some more olive oil onto the fish and then place the tray into the grill.
While the fish is in the oven, heat a wok with olive olive oil and add the chopped shallot and tomatoes and allow to soften. Add some salt and pepper and cook slowly.
After about 5 minutes you can take the tray with the fish from the grill to add the oil from the fish into the tomato and onion mixture in the wok. Put the fish back into the grill for a further 10 minutes or until the fish crispy and golden. Remember to turn the fish over so that both sides of the fish are cooked thoroughly.
Stir the tomato and shallot mixture occasionally, when cooked pour onto a plate. Place the grilled seabass directly onto the onions and tomatoes and garnish with fresh coriander.
You can find other recipes and videos on YouTube Channel “Sarah Ali Choudhury”.
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