Chef Naren Thimmaiah has been the face of the iconic Karavalli restaurant of the Taj Gateway Hotel in Bangalore for over a decade. It was a matter of great pride for his mother when she saw her own favorite recipe of Koli Barthad (Coorg Fried Chicken) feature prominently in the menu of Karavalli.
He joined the Taj group of hotels after completing his graduation and subsequent course in hotel management.
Naren holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. The World Gourmet Summit is an internationally acclaimed gastronomic event where only ten chefs from all over the world are invited to present their expertise.
He is popular on TV shows, regular contributor to food and lifestyle magazines and serves on the examination panels of many hotel management institutes.
BARTHA MEEN (Fish fry)
Seer Fish darnes – 2 Nos
Turmeric Powder – 2gms
Salt – to taste
Chilli paste – 50 gms
Kachampuli (Coorg Vinegar) – 5 ml
Rice flour – 20 gms
1. Marinate the Sear Fish darnes with Turmeric powder, Salt, Chilli paste, Kachampuli and set aside for half an hour.
2. Heat the shallow pan with little oil.
3. Dust the fish darnes with rice flour on both the sides and shallow fry till cooked.
4. Serve with Onion salad and lime wedges.
You will enjoy this with rice and plain curd…yummmmmm 🙂