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Gateway Gourmet
Culinary Education Starts Here
Culinary Education Starts Here


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Legendary chef Paul Prudhomme died yesterday. It was famous for his blackened redfish and turduckin and all foods New Orleans. RIP
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What do you guys think about this?
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Check out this unique Pot Fish recipe
Biryani is the soul food in my family and to savour this delectable dish we can go to any lengths, literally. The Fish Biryani from the All for the Love of Biryani series is my mum-in-laws recipe which has been cooking in the family before her for generations by the grand old ladies. It is rich in flavours with subtle nuances and delicate notes of aroma and spices. Once you start it is very difficult to stop without asking for more servings. I treasure this dish and love the way it makes its way from the gut to the heart .



1) 8 Seer Fish DARNE /Fish Steaks weighing approximately 1Kgm. You can also use Fish Fillets cut into 1.5 Inch cubes .Use any firm white fish.
2) 1 Tsp Turmeric
3) 1Full Lemon
4) 1Tsp Salt
5) 2 Large Onions sliced very fine
6) 4 Large tomatoes sliced very fine
7) 2 Large Onions thinly sliced and deep fried till golden brown
8) 1 & 1/2 Cup(75 Gms )chopped fresh coriander leaves
9) 1Cup (50 Gms) chopped fresh Mint leaves
10) 1tsp Ginger paste
11) 2 tsp Garlic paste
12) 4-6 Green chillies slit
13) 1 Tbsp Garam Masala Powder
14) 250 ml fresh Coconut Milk
15) 2 Tbsp Clarified Butter/Ghee or Oil
16) 4 Eggs
17) Salt to taste

For The Marinade :

1) 2 Tbsp Yogurt
2) 1Tsp of Kashmiri Red Chilli Powder
3) 1Tsp of Mustard Powder
4) 1/2 Tsp Fenugreek Powder
5) 1/2 Tsp Turmeric Powder
6) 1 Tbsp Ginger Paste
7) 2 Tbsp of Garlic Paste
8) 1 Tsp Salt
9) 2 Tsp Oil

For the Rice :
1Cup - 240 ml or 8 fluid ounce approximately

1) 500 Gms Long grain Basmati Rice
2) 3 Cups of hot water
3) 2 Tsp clarified butter/ghee
4) 1Tsp Salt
5) 4 Green Cardamom
6) 4 Cloves
7) 4 Pepper corns
8) 1 inch piece of cinnamon
9) Few strands of Saffron soaked in warm milk


Clean each fish steak very nicely. Sprinkle salt, turmeric and lemon juice over the fish steaks and rub each of them nicely. Leave the fish for 5 minutes and wash them again with water. By this method the fishy smell will go away totally. In a bowl mix all the ingredients under MARINADE nicely with a spoon. Now put the fish steaks on a flat dish and smear each fish steak with marinade lavishly on both the sides. Leave covered in a refrigerator for 30 minutes.

Boil the eggs, peal and keep aside. Soak the saffron strands in warm milk and keep aside. In a thick bottom pan add the ingredients under FOR THE RICE. First the clarified butter, then cardamom, clove, pepper corn and cinnamon till aromatic. Next goes in the rice which has been washed and drained. Mix everything in the pan and stir for a minute or two. Next pour in the 3 Cups of hot water and cook the rice until 70% done. Next divide the rice into two portions on two plates. To one add the saffron strands along with the milk. Leave the other plate of rice as it is. Keep aside.

In a pan deep fry the onions till crisp and golden brown, keep aside. Take a pan and add clarified butter/ghee or oil. To this add onions. Once they turn golden, add tomatoes, ginger and garlic. Mix and satue till the tomatoes become soft. Next add in the marinated fish steaks and let everything in the pan cook till fragrant. You can now see a beautiful colour on the fish of the cooked spices.

Add 80% of the freshly chopped coriander and mint leaves leaving the rest for later on. Next goes in the full coconut milk followed by the garam masala powder leaving a little to sprinkle while layering the biryani. Season with salt. Mix everything gently taking care not to break the fish. Let everything in the pan simmer away on a medium flame till the fish is cooked and a thick gravy of pouring consistency remains.

Now we are ready for layering the biryani before it is sealed and allowed to cook on Dum or its own steam. In a flat bottom pan add about 1 teaspoon of ghee/clarified butter and smear it nicely on the bottom of the pan. Next put a layer of the White rice . Next layer put the fish with the gravy leaving a little gravy for the topmost layer, a little coriander , mint leaves, brown onion, slit chillies and sprinkle a little garam masala. Next put the saffron coloured rice over the fish layer gently. Finally place the eggs, spoon in the remaining gravy, sprinkle the remaining garam masala powder, mint and coriander leaves, green chillies, brown onion and if you wish a tsp of ghee. Close the pan and seal it tightly so that steam cannot escape and let everything in the pan cook very slowly for at least 20 minutes or a little more. In fact you can place the pan on a griddle over very low flame so that the bottom layer does not burn.

Once done, mix and serve hot with a bowl of cucumber onion raita.

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An online hospitality management class can help you start a new career on your own terms
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This is a really cool tradition.  More culinary schools should do stuff like this
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Check out this great event held in Tampa for culinary students
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If you happen to be looking for a restaurant apprenticeship this article can help.
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Look at LA's idea of a $15 minimum wage and how it will effect restaurant owners. What do you think of it?
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Culinary FAQ
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