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Gomes originates from a small village near Dhaka and is Portuguese
Christian by descent. His village is just a mile away from Bandhora,
the village where Bengalis unanimously agree the best dopiaza comes from
Career : Head Chef of
Bangladesh's five star Sonargaon Pan Pacific Hotel in Dhaka. Born in
a small village outside Dhaka and Portuguese Christian by descent.
His village is 1 mile from Bandhora said to be the centre for the
best 'dopiaza'.
Has appeared at Red Fort in London 2001 as guest chef
for food festivals and worked at Ginger in London and Bina in Reading. |
RECIPE
BOAL DOPIAZA(serves 4-6)
Ingredients :
500g boal in 5cm fillets
1 tsp turmeric powder to season fish
Vegetable oil for frying
3-4 bay leaves
4-5 large red chillies
5g cumin seed
5 onions, chopped
1 tbs garlic
1 tsp ginger
2 tbs turmeric
1 tbs chilli powder
1 tsp salt
50 ml water
1 tbs tomato puree
5-6 tomatoes, roughly chopped
Method
Wash boal, cut and slice. Sprinkle with salt and
turmeric powder to season fish, allow to stand for 30 minutes for the
flavour to penetrate.
Heat oil in wok over medium flame, deep fry boal
gently, taking care the fish does not flake apart, until half cooked
- about 5-6 minutes. Remove and set aside.
Drain all but 2 tablespoons of oil from wok. Turn heat
to high, add whole cumin seeds, bay leaves, red chillies. Stir fry
for about a minute to release the flavours and oils from the spices.
Turn heat down to medium flame. Add chopped onions,
braise slowly till golden and soft for about 10 minutes, adding a
little water if onions begin to dry.
When onions look thickened add garlic, ginger,
turmeric powder, chilli powder and salt, mixed in 50ml water.
Increase heat and allow to cook down 2-3 minutes. Add
chopped tomatoes and allow to cook 2-3 minutes more, until they
dissolve. These add to the body of the sauce.
Next add the tomato puree. This will combine with the
turmeric so the sauce turns a deep, golden yellow.
Add reserved pieces of boal, stir gently to coat with
sauce. Cook for 10-15 minutes on a gentle heat. Whenever sauce begins
to dry out, splash in a drop more water.
When sauce has thickened, add diced tomato and sliced
onion, cooking for 2 minutes. Then add salt to taste, fresh green
chilli, coriander and cumin powder. Cook for further 2 minutes.
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