Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Chettinad Blue Eye Cod
This dry style curry from the incredible Chettinad region of India is redolent with chilli and pepper heat, and pairs well with firm fleshed fish or chicken thigh. This delicious and flavourful dish can be made in 20 minutes using our Chettinad Spice Mix.
2 tbsp vegetable oil
2 tbsp Herbie’s Chettinad Spice Mix
1 small brown onion, finely chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 cup water
1 tsp salt
1 tsp sugar
20 fresh curry leaves
4 blue eye cod fillets (approx 700g), skin removed
- Heat oil in a large deep frying pan and add spice mix. Stir for one minute before adding onion. Cook over low heat for 5 minutes until softened.
- Add garlic, ginger, salt, sugar and curry leaves and cook for a further 5 minutes before adding water.
- Place fish fillets into the sauce and cook for 4-5 minutes (depending on thickness) then turn over to finish cooking. Keep spooning the sauce over the fish as it cooks. Serve with steamed Basmati rice.
Keywords: curry, fish curry, Indian