A Non-Playing XI from IPL 9!

Harish Kotian/Rediff.com comes up with a strong playing eleven from the long list of big names warming the benches this IPL season.

IMAGE: How many teams in the world would not play Martin Guptill? All Photographs: BCCI

The Indian Premier League attracts leading cricketers from around the world every year, but not all of them are lucky enough to make the playing eleven of their respective franchises.

Sometimes even the best warm the bench during the course of the season either due to poor form or because they don't fit into the team's playing combination.

Martin Guptill, easily one of the best limited overs batsmen in the last couple of seasons, did not find any takers at the IPL Players Auction. He came in as a replacement for the injured Lendl Simmons at Mumbai Indians.

After playing just one game since joining the team, Guptill has failed to convince the team management -- which includes Ricky Ponting and Sachin Tendulkar -- about his abilities.

Ditto with Chris Gayle who a month ago would never have expected to be dropped from a T20 team. The big-hitting Jamaican too has warmed the Royal Challengers Bangalore bench these last few games.

IMAGE: Returning to India after his daughter Blush's birth, Chris Gayle has played just one game for RCB.

The West Indian left-hander missed four games to travel to Jamaica for the birth of his first child, returned and joined the team on April 25, but has featured in just one game since. K L Rahul has done well while opening with Virat Kohli.

Captain Kohli confirmed that Gayle was dropped and Travis Head included in his place.

'We felt we needed more solidity in the middle order,' the skipper said. 'Travis strikes the ball well, KL (Rahul) and I have been opening well. Also, we thought Travis can give us a few overs of off-spin if needed.'

IMAGE: Has his fielding and fitness laid Sarfaraz Khan low?

Another RCB player relegated to the sidelines after starting off the tournament with a blazing knock is Sarfaraz Khan. The main reason seems to be his fitness.

'Sarfaraz understands the areas in which he needs to work on as far as the fitness and fielding part is concerned,' said RCB skipper Virat Kohli. 'You can't afford to have too many guys in the field who are not up to the mark with their fielding because the outfield here is lightning quick.'

'Sachin (Baby) is, in that aspect, very committed. He is fit and he works on those things. As captain, I want to have a guy who gives 120 per cent on the field and saves some crucial five to six runs,' Virat added, discussing Sarfaraz's omission.

The 18 year old smashed 35 runs off just 10 balls against the Sunrisers Hyderabad in RCB's opening game, but has played only four matches since.

IMAGE: Whatever happened to Mandeep Singh, the IPL's Rising Star just four seasons ago?

Not so long ago, Mandeep Singh was rated one of the best young batsmen in the Indian domestic circuit. Last year he featured in all 14 RCB games, scoring 157 runs.

This season he has played just one game in which he didn't face a single ball.

Four years ago, he scored 432 runs from 16 matches and was deservedly named the 'IPL's Rising Star Player,' for being the best young player of the tournament.

IMAGE: Gurkeerat Mann made his India debut this year, but the Kings XI Punjab doesn't have a place for him this season.

Gurkeerat Mann is unable to command a regular starting place in the Kings XI Punjab team.

After a good showing in domestic cricket for Punjab, he made his international debut in the limited overs series in Australia but failed to score enough runs.

He got three games this IPL season, but after aggregating just 11 runs he has not got a game thereafter.

IMAGE: Aditya Tare led Mumbai to the Ranji Trophy triumph this year, but is the second choice wicket-keeper at the Sunrisers Hyderabad.

Wicket-keeper-batsman Aditya Tare led Mumbai to their 41st Ranji Trophy title earlier this year.

With Naman Ojha the team's preferred wicket-keeper, he continues to watch from the sidelines at Sunrisers Hyderabad after playing as a batsman and managing just 8 runs from 3 games.

IMAGE: Why has the Rising Pune Supergiants not deployed Irfan Pathan's talents?

Mahendra Singh Dhoni's Rising Pune Supergiants are struggling in their first IPL season, yet opportunities have been scarce for former India all-rounder Irfan Pathan, who has played just one game so far.

Dale Steyn's omission from Gujarat Lions' playing eleven has left many stunned. Equally stunning is Kiwi pacer Trent Boult's exclusion from the Sunrisers Hyderabad eleven.

IMAGE: The finest fast bowler in the world can't get a game for the Gujarat Lions.

Bangladesh pacer Mustafizur Rahman's superb performance and a host of left-arm pacers in the Sunrisers squad meant Boult has not even come close to getting a game.

The Sunrisers have relied on pace this season which has meant limited game time for leg-spinner Karn Sharma, who has featured in just two matches this season.

Kolkata Knight Riders's chinaman bowler Kuldeep Yadav has suffered the same fate, getting just one game, in which he took one wicket.

If one had to select a non-playing eleven from IPL 9, we could have a pretty strong team.

IMAGE: Trent Boult can't find a place in a team which has Ashish Nehra, Barinder Sran and Mustafizur Rahman bowling well.

Guptill and Gayle could form a strong opening partnership. Both batsmen can win games single-handedly.

The middle order will have a strong Indian influence with youngsters Mandeep, Gurkeerat and Tare, who have proved themselves in domestic cricket.

Sarfaraz is capable of providing the late boost in the death overs. Pathan can be handy late down-the-order with his ability to hit boundaries.

Leg-spinner Karn and chinaman Kuldeep bring in variety in the spin department, while Steyn and Boult are destructive in any conditions.

The Non-Playing XI:

Martin Guptill

Chris Gayle

Mandeep Singh

Gurkeerat Mann

Aditya Tare (wicket-keeper)

Sarfaraz Khan

Irfan Pathan

Karn Sharma

Kuldeep Yadav

Dale Steyn

Trent Boult.

12th man: Eoin Morgan.

Who would captain this team? Please tell us in the Message Board below.

• Coverage: IPL 9

Honda CB Unicorn 160: The long term report

Over 10,000 km in a year but the bike still offers adequate amount of power on tap and a fuel efficiency figure to keep the pocket happy, says Naveen Soni

Performance motorcycles or premium motorcycle brands -- there's no dearth of either one in the Indian market today. With the arrival of manufacturers like Harley-Davidson, Triumph, DSK-Benelli and Indian Motorcycle, the performance craved, fairly deep-pocketed Indian biker has an assortment of machines to choose from. While commuter motorcycles still rule the Indian two-wheeler roost, the owners of these bikes today crave a bit more, motivating many of them to upgrade to something that offers a healthy balance of efficiency with enough power to satisfy the right wrist.

Honda wasted little time to cater to this audience; and as a follow-up to the successful 150cc CB Unicorn, the Japanese automaker introduced the CB Unicorn 160 and the bike has been our partner in crime for around a year now.

The odometer has ticked over 10,000 km now and since we got our hands on the bike, it's been through the typical ownership experience and has been used by multiple riders. While the initial days saw us taking care of it like a new-born baby, treating every pothole like the devil, eventually the bike did start seeing the urban challenges on a daily basis.

The bike offers a planted ride and whether it's on the weekend or traffic choked weekdays, the CB Unicorn 160 offers great comfort and ease of use with a relaxed riding posture. For those looking to get astride a motorcycle for daily commutes with an adequate amount of power on tap and a fuel efficiency figure to keep the pocket happy, the CB Unicorn 160 is a good wing-man for the job.

Apart from the daily office-home commute, we've taken the bike for a few weekend runs along the national highways. The road trips would of course, involve long durations of high speed riding, sometimes with a pillion or saddle-bags. Even with the added weight, the bike is capable of managing a fuel-efficiency figure of around 55 km/l.

The CB Unicorn offers decent stability and good refinement levels also help control the fatigue associated with intra-city highway trips.

Another impressive facet of the CB Unicorn 160 is the brake strength. The front brake offers great stopping power and while it will come in handy during emergency braking scenarios, the combi-braking system works well to balance things out too. All in all, Honda has retained the core values of the Unicorn that people liked, offering a discreet and well-balanced package that won't offend anyone.

The bike will now be going in for its periodic check-up and we will share a post service update soon.

MV Agusta Brutale 1090: Review

If you're in the hunt for an exotic, fast and stunning looking motorcycle, the MV Agusta Brutale 1090 is just the bike for you.

Ask any motorcycle enthusiast about the most exotic motorcycle brand in the world and chances are high that the response will be MV Agusta. Such is the charm of the Italian brand that many rivals feely the envy. MV Agusta finally made inroads into India through Motoroyale, its Indian partner. MV Agusta needs no introduction, as it is known to produce some of the most exotic, lust-worthy motorcycles on the planet.

I have read for long from journalists across the world that riding a MV Agusta is an experience in itself and I was looking forward to my personal encounter. The bikes are renowned for their amalgamation of breathtaking beauty and cutting edge engineering. So, when I got a call from Motoroyale for Brutale 1090's test ride I was pleasantly surprised and within a few days I found myself aboard the mighty Brutale 1090 on an early morning with some twisty mountain roads for breakfast.

At first glance, the Brutale 1090 makes you take a careful look at it before you swing a leg over. It looks a bit similar to the 800, especially with its headlamp design and fat forks, but there's enough visual distinction to identify this one as the larger motorcycle. The only thing that I didn't like about the test bike was the choice of colour as the black shade hid the Brutale 1090's gorgeous curves. Despite this nitpick it will be really hard to find someone who wouldn't like its design though.

Visually, everything feels snug and very tightly packaged. The tiny flyscreen atop the elliptical headlight and fat, 50mm Marzocchi upside down forks give the front end a distinctive feel. The clocks feels outdated, with a blue backlight which looks nice but isn't the easiest to read.

The curvy tank, exposed trellis frame and bulged rear panels all display a harmony that would delight an artist. The highlight, in typical Italian fashion, is the single sided swingarm with exposed rear alloy that takes the bike's appeal a couple of notches higher.

The twin, slashed exhaust pipes, though, add a dose of muscle. That said, the 1090's design is over two years old now, which means while it looks stunningly beautiful, it is beginning to look slightly dated.

The MV Agusta Brutale 800 stunned most scribes with its performance and I expected the Brutale 1090 to be even more explosive to ride. And it is, yet it isn't. Ironical, eh? Powered by a 1078cc, inline four motor that produces a 146PS of power at a lofty 10,300rpm and 112Nm of torque at 8100rpm, the MV Agusta indeed has the requisite credentials to be a super naked bike. And unless you bring in the scarier 160-170PS super nakeds into the picture you know the Brutale 1090 commands a lot of respect with its performance.

Despite these power-packed specs, the electronic system works like a nanny to keep the rider from sticky situations but it also somehow mellows down the drama.

Switch modes to sport and it changes character, it's an easy task to keep the front wheel pawing high up in the air as you take off from standstill. Being an inline four power doesn't kick in as early as say a V-twin or a V4 but when it does, you had better be prepared for the rush.

Cross 6,000-7,000rpm and your helmet is pushed backwards, unless you lean forward onto the rather tall handlebar as you hold on to dear life. The Brutale 1090 will accelerate to 100kmph in about three and half seconds putting to shame many supercars.

This rush of adrenaline is made even more appealing by the twin exhausts that play a sonorous note unlike few other motorcycles. The sound is pure music, and had me wonder how much sweeter a free-flow end would sound if the stock exhausts are so good. Claimed top speed is 265kmph, which given the windblast after 140kmph is something that will require lot of persistence and courage.

The engine feels refined, though a bit of vibration could be felt from the footpegs. Also, fuelling felt snatchy while taking off from standstill, but there after it was smooth all the way.

In terms of handling the 1090 is what you would expect of an MV -- sporty and super confident. It shadows its 183 kerb weight beautifully as you feel like you're a riding a middleweight performance bike and not a litre-class monster. Talking about riding dynamics, I didn't particularly like the posture as the footpegs aren't as rear-set as I would have liked them to be.

I didn't exactly like the riding position as the handlebars are rather tall and the footpegs aren't as rear set as I would have liked. Also, the seat is slanting forward which had me slide further into it than I liked on a lot of occasions. But these entire shortcomings disappear, the moment you ride the bike on twisties as you get a sense of its compactness and agility, letting you lean on it quickly or switch sides in a flash.

The confidence the chassis inspires unlike few other motorcycles, and I loved the way the front end tried to come up as soon as the throttle was opened wide at corner exits. The hard work put in by the engineers at MV comes to the fore once you start pushing the bike around corners. The Brutale eggs you to go faster, also thanks to the brilliantly set up Marzocchi forks and adjustable Sachs monoshock, the well setup traction control and of course the super grippy Pirelli Diablo Rosso II tyres.

Despite the brilliant handling dynamics, ride quality hasn't been compromised. It's easy to go fast over undulations and bumps, though the larger ones tend to get filtered in.

Given the performance on tap, good braking prowess is crucial. The twin radially mounted 310mm discs upfront with top spec Brembos in front, while a single 210mm disc with a Nissin caliper work fantastically in conjunction with the Bosch ABS, which makes shedding speeds extremely easy, quick and confident.

As I had hoped the MV Agusta Brutale 1090 is a very special motorcycle to ride. The performance, handling prowess along with the nimbleness was a revelation to me with respect to litre-class street bikes. The electronic safety net and the good ride quality in conjunction with comfortable riding posture make it an easy bike to live with.

It feels every bit an MV Agusta with its performance, handling, refinement and of course the top notch quality and fit-finish levels. What further makes it special is the exclusivity that MV Agusta as a brand enjoys. But all this exoticness comes at a price: the Brutale 1090 commands a fat sum of money at Rs 19.30 lakh ex-showroom Pune to be precise.

What makes life furthermore difficult for the Italian brand is the fact it is yet to expand its dealer network. But if you're in the hunt for an exotic, fast and stunning looking motorcycle, the MV Agusta Brutale 1090 is just the bike for you

PMO gets over 61,000 public grievances per month

May 11, 2016 17:48 IST

Over 61,000 public grievances related to a range of issues are received by the Prime Minister's Office every month, Union Minister Jitendra Singh said on Wednesday.

The grievances include concerns related to employees, quality of service, amenities, police, allegation of corruption or malpractices, labour issues, education, land-related problem and financial services.

According to the data available on the online Centralised Public Grievance Redress and Monitoring System, the average number of grievances received every month in PMO is 61,919, said the Minister of State in the PMO in a written reply in Lok Sabha.

There are 11,028 grievances pertaining to Delhi, he said. The total number of grievances disposed of and pending as on May 5, 2016 were 7,18,241 and 2,72,466 respectively, the minister said.

The government has established CPGRAMS to facilitate citizens to lodge their grievances from anywhere, anytime for redressal.

Need early and visible progress in Pathankot case: India to Pak

Last updated on: May 11, 2016 18:07 IST

India has conveyed to Pakistan the need for early and "visible progress" in the Pathankot airbase terror attack probe in that country, Rajya Sabha was told on Wednesday.

Minister of State for Home Haribhai Parathibhai Chaudhary said in Rajya Sabha that the case of terror attack on Pathankot airbase is reported to be under investigation in Pakistan.

"The government has emphasised the need for early and visible progress in the investigation in Pakistan of the Pathankot airbase terrorist attack, during meeting of the Indian foreign secretary with the foreign secretary of Pakistan on April 26, 2016," he said replying a written question.

The minister said the National Investigation Agency has provided evidences such as certified copies of post-mortem reports, medical legal reports, call data reports, DNA reports, the seizure memo articles from the scene of crime and statements of key witnesses showing involvement of Pakistan based terrorist groups/ individuals to Pakistan's joint investigation team during its visit to India from March 27-31 in connection with the Pathankot attack.

Seven security personnel were killed in the terror attack on the Pathankot airbase carried out by Pakistan-based Jaish-e-Mohammad terror group on January 2.

MasterChef Recipes: 4 classic Indian dishes to make at home

Satisfy your food cravings with these unique stir-fried recipes.

A big shout out to all you foodies.

We got popular chefs from MasterChef Australia to share their favourite recipes with us.

Happy cooking!

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Desi Murgh -- South Indian Chicken Curry with Appam

English Australian chef and MasterChef Australia judge Gary Mehigan shows his love for Indian food by cooking South Indian Chicken Curry and Appam.

The chicken curry full of flavour, involves basic ingredients for which you don't even have to go out shopping!

And to make sure the food is not too spicy, he has used semolina for appam.

It's a type of pancake made with fermented rice batter and coconut milk.

Ingredients

• 1/3 cup peanut or grapeseed oil
• 1 small chicken of about 1.2 kg (jointed into 8 pieces)
• 2 large onions (thinly sliced)
• 2 tsp garlic (finely chopped)
• 2 tsp ginger (finely chopped)
• 4 to 5 tomatoes (skinned, seeds removed and finely chopped)
• 2 tsp ground turmeric
• 1 and 1/2  tsp red chilli powder
• 4 green cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 cup Greek-style yoghurt
• Coriander sprigs (for garnishing)

For appam

• 1 tbsp fine semolina
• 1/2 cup water
• 1 cup coconut cream
• 1/2 tsp dried yeast
• 1 cup rice flour
• 2 tbsp white sugar
• 1/2 tsp salt

For tempered spices

• 1/3 cup peanut or grapeseed oil
• 1/4 cup curry leaves
• 6 to 8 dried chillies
• 6 green cardamom pods

Method

For the curry

• Heat oil in a large, deep frying pan over medium to high flame.
• Cook chicken for about five minutes until lightly golden. Remove and keep aside.
• Add onions and cook for about six minutes or until golden, scraping the base of the pan with a wooden spoon.
• Transfer onions to a small food processor and blend it into a paste. Set aside.
• Reduce heat to medium flame. Add garlic and ginger, and stir fry for about 20 seconds.
• Add tomatoes and stir well. Cook for two minutes.
• Add turmeric and chilli powder. Stir again.
• Pound cardamom, cloves, coriander and cumin seeds in a mortar and pestle until they're ground.
• Add this ground mixture to the contents in the pan. Cook for five to six minutes. Stir well.
• Add onion paste and yoghurt. Keep stirring.
• Add chicken pieces to the mixture in the pan with a cup of water, or more to taste.
• Cover with a lid and cook for 30 to 35 minutes.
• Make sure the chicken is cooked through and is tender. Add more water if necessary, throughout cooking.

For appam

• Whisk semolina and water in a saucepan.
• Put the pan on the gas and bring it to a boil over medium heat.
• Stir regularly for two to three minutes until semolina is smooth.
• Remove from heat and set aside for one to two minutes to cool slightly.
• Add coconut cream to pan, sprinkle in dried yeast, and whisk to combine.
• Place rice flour and sugar in a separate bowl and form a well in the centre.
• Pour in the coconut mixture and whisk vigorously to a smooth batter.
• Cover bowl with a cloth and set aside for at least four hours, preferably overnight until the yeast activates and sours the mixture.
• Add salt to the batter and whisk to combine.
• Heat an appam skillet over a high flame for around a minute until it gets hot.
• Ladle about 60 ml or one fourth cup of batter into the centre of the pan.
• Use the handles of the skillet to gently swirl the mixture, till there is a thin lacy layer of batter around the pan with a slightly thicker amount in the base of the pan.
• Lower the flame and cook for one or two minutes until the sides of the appam begin to dry and release from the side of the pan.
• Cover with a lid, and cook gently for two minutes. Make sure the base of the batter is cooked well and golden.
• Remove appam from pan. Cover with a dry cloth and repeat with remaining batter.

For the tempered spices

• Heat oil in a frying pan.
• Add the spices together and swirl pan until spices pop and are fragrant.
• Turn off heat, and carefully tip this spice mixture over the curry.

To serve

• Divide curry among bowls and garnish with coriander. Serve with appam.

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Goat Curry with Fried Bread, Cucumber Raita and Pickled Onions

For 30-year old India-born call centre worker Nidhi Mahajan, Indian food is her strength.

She loves to experiment with other cuisines too.

She is one of India's favourite contestants on the latest series of MasterChef Australia.

Here she whips up something all meat eaters will love.

It's a popular Indian non-vegetarian delicacy and is usually served with Indian breads.

Ingredients

For fried potatoes

• 500 gm potatoes (quartered)
• Vegetable oil (for frying)

For goat curry

• 800 gm young goat leg meat (diced)
• 1 tsp ground turmeric
• 1 tsp ground chilli
• 2 tbsp mustard oil
• 4 green cardamom pods
• 2 black cardamom pods
• 1 tsp black peppercorns
• 6 cloves
• 1 cinnamon stick
• 4 bay leaves
• 1 tsp ground cumin
• 2 dried chilli
• 2 pieces of mace
• 1 tbsp ghee
• 2 large brown onion (diced)
• 4 cloves garlic (minced)
• 4 cm piece ginger (finely chopped)
• 2 green chillis (finely chopped)
• 600 ml Indian or Greek yoghurt
• 3 tbsp dried fenugreek leaves
• 3 tbsp ground coriander
• Reserved fried potatoes
• Salt to taste

For pickled onions

• 1 small red onion (thinly sliced)
• 40 ml white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 green chilli (finely chopped)
• 1 tbsp mint leaves (chopped)

For cucumber raita

• 250 ml Indian or Greek yoghurt
• 1/2 Lebanese cucumber (grated)
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp cumin seeds
• 1 tbsp mint leaves (chopped)
• 1 tbsp coriander leaves (chopped)
• Salt to taste

For fried bread (luchi)

• 150 gm flour
• 20 ml vegetable oil (keep more for frying)
• Salt to taste

For garnishing

• Coriander leaves (chopped)
• Ginger (julienned)
• Pappadums

Method

For fried potatoes

• Fill a large saucepan with vegetable oil and heat it on a high flame.
• When the oil is hot, add potatoes and fry until golden for about five minutes.
• Remove from heat and place the fried potatoes on a paper towel.

For goat curry

• Coat diced goat meat in turmeric and chilli powder for marination and set aside.
• Heat mustard oil in a large heavy based casserole dish over medium flame.
• Add cardamom, peppercorns, cloves, cinnamon, bay leaves, cumin, chilli and mace and toast off. Stir for 30 seconds.
• Add onion, garlic, ginger and chilli and cook. Stir continuously until onions become translucent.
• Add marinated goat meat, yogurt, fenugreek leaves, coriander and cumin and stir to combine.
• Cover with a lid and cook on low flame for around two and a half hours. Make sure the meat is tender.
• Once done, stir in fried potatoes and ghee.
• Cook uncovered (for about three minutes) until curry has dried out slightly.

For pickled onions

• Combine all the ingredients in a bowl. Cover with cling film and set aside.

For cucumber raita

• Combine all the ingredients in a bowl. Season to taste and refrigerate.

For fried bread (luchi)

• Sift flour and salt into a large bowl.
• Add oil and mix together. Gradually add water and knead into a smooth dough.
• Divide into 8 balls and coat with some oil. Roll out into 5 mm thick discs and keep aside.
• Fill a large fry pan with vegetable oil to 2 cm high, heat over high flame.
• Put the bread discs into the hot oil carefully. Move it around continuously with a large slotted spoon.
• When the bread or luchi have puffed up and turned golden, remove from heat and keep it on a paper towel.

To assemble

• Place goat curry on the plate. Garnish with chopped coriander and ginger.
• Spoon some raita and pickled onions onto the plate and serve with fried bread or luchi and pappadums.

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Indian Style Mussels

This is a very popular dish in Kerala, Maharashtra, Karnataka and Goa.

Chef Emma Dean jazzes up the mussels with white wine, lemon zest along with other basic ingredients like onion, cumin, coriander and fennel seeds.

You can serve this dish with steamed rice or any Indian bread.

Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 1 onion (roughly chopped)
• 3 garlic cloves (roughly chopped)
• 1 long red chilli (roughly chopped)
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 2/3 cup white wine
• 400 gm tomatoes (can diced)
• 2 tsp salt
• 2 tsp caster sugar
• 1 tbsp white wine vinegar
• 1 kg mussels (debearded and cleaned)
• 1 small bunch English spinach (trimmed, washed and roughly chopped)
• 1 lemon zest (finely grated)

Method

• Heat a frying pan over medium flame.
• Toast cumin, coriander and fennel seeds for two minutes until fragrant.
• Once done, pound the above mixture in a mortar and pestle until finely ground.
• Process onion, garlic and chilli in a food processor to a paste.
• Place oil in a frying pan and set over low flame.
• Cook the paste for about five minutes until onion has softened. Stir well.
• Add spice mixture and turmeric. Cook for another two minutes or until fragrant.
• Add white wine and cook for a minute.
• Add tomatoes, salt, sugar and vinegar. Bring to a boil over medium-high heat.
• Add mussels. Mix properly.
• Cover the pan with a lid and cook for about two minutes or until the shells open. Remove from the heat.
• Stir in spinach and lemon zest to combine.
• Divide mussels between bowls. Serve.

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Coconut Fish Curry

This is a favourite dish among Mumbai diners.

Satiate your taste buds with John Dory, an imported coastal fish.

It has firm textured white flesh with moist, fine flakes and a mild, sweet flavour with a low fat content.

Chef Matthew Hopcraft scoops out this popular dish on the show.

And he takes it to another level with coconut curry!

Ingredients

For fish

• 2 John Dory
• Turmeric powder
• Grape seed oil (for frying)
• Salt to taste

For curry paste

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 1/2 long red chillis (seeds removed)
• 2 to 3 cm piece ginger
• 3 cloves garlic (peeled)

For curry sauce

• 2 tbsp ghee
• 1 onion (diced)
• 3 long green chillis (seeds removed and finely chopped)
• 2 cm piece ginger (finely chopped)
• 2 tsp turmeric
• 500 ml coconut milk
• 250 ml coconut cream
• 300 ml fish stock
• Juice of 1 lime
• 1 1/2 tbsp tamarind paste
• 2 tbsp grape seed oil
• 1 tsp mustard seeds
• Salt to taste

For chapati

• 200 gm wheat flour
• 2 tbsp ghee
• 125 ml water
• 1/2 tsp salt

For eggplant chutney

• 1 small eggplant
• 2 tbsp ghee
• 1/2 long red chilli (finely sliced)
• Juice of 1 lime
• 2 tbsp brown sugar

To serve

• A bowl of cooked basmati rice
• 1 long red chilli (finely sliced)
• Coriander leaves (finely sliced)

Method

For marination of fish

• Fillet the fish and cut each fillet into three pieces.
• Sprinkle lightly with salt and turmeric and refrigerate.
• Once done, heat grape seed oil in a frying pan.
• Add fish fillets, skin side down and cook until skin is crispy (for about six minutes)
• Turn fish over and continue cooking for another minute.

For curry paste

• Toast coriander and cumin seeds in a dry fry pan on medium heat.
• When the seeds start to pop, transfer the mixture to a mortar and pestle and crush.
• Add the crushed spices in a food processor.
• Add chilli, ginger and garlic and process with just enough water (about two tablespoons) to make a smooth paste. Set aside.

For curry sauce

• Heat ghee in a saucepan over medium flame.
• Add onion, chilli and ginger and fry until onion is translucent.
• Add curry paste and turmeric. Stir frequently until oil starts to separate. Cook for around about 8 to 10 minutes.
• Add coconut milk and cream and allow to simmer for five minutes.
• Add fish stock and simmer for 20 minutes until slightly reduced.
• Add lime juice and tamarind. Adjust the taste and strain.
• Heat grape seed oil in a small frying pan with mustard seeds. Cook for about six minutes until oil is fragrant.
• Strain oil and add to the sauce. Mix well. Keep the sauce aside (Keep it warm)

For chapatis

• Mix wheat flour, ghee and salt together. Add enough water and knead into a dough.
• Knead lightly and wrap in plastic wrap and allow to rest for 20 minutes.
• Divide the dough into eight portions and roll them like a chapati (up to to three to four mm thick).
• Fry each side of the chapati in a dry pan for three minutes over medium flame.
• Remove from pan and wrap in a dry, clean tea towel to keep it warm.

For eggplant chutney

• Cut eggplant into 1 cm cubes.
• Heat ghee in a frying pan over medium flame. 
• Add eggplant and red chilli. Fry until softened.
• Add lime juice and sugar.
• Make sure the eggplant is cooked well and caramelised. It should take around five minutes.

To assemble

• When you are ready to plate, place a circle of basmati rice in the middle using a ring as a guide.
• Top it with a layer of eggplant chutney and three pieces of fish with the skin side up.
• Garnish with chilli and coriander and pour hot curry sauce around the rice.
• Serve chapati on the side.

Photographs: Kind Courtesy Tenplay.com.au

Have an interesting recipe to share?

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Retirement lessons from Sachin Tendulkar

Cricket legend Sachin Tendulkar is an inspiration, not only on field but off-field too. He is the living example of how discipline and hard work can help you achieve what you want.

In a career spanning 24 years, Sachin made several tweaks to his playing style, adapting to new strategies to stay useful and relevant, all the while retaining focus on his goal. Similarly as you grow older, you need to change your investing pattern to realise your dreams.

Follow these 10 habits to have a successful post-retirement life, financially.

Watch this video to understand why you need to plan your retirement today.

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