Features

Recipe: Quick Dishes from the Al Manzil Hotel Bahrain

Zodiac Multi-Cuisine Restaurant at Al Manzil Hotel Bahrain delights their guests with these flavourful dishes.

Devilled Potatoes

Preparation:

Cook potatoes in a pan of boiling water for 10 mins until almost cooked. Drain and set aside. Heat oil in a large, heavy-based pan over high heat. Add onion, chilli, curry leaves and mustard seeds, and stir for 2 minutes or until onion starts to soften slightly. Reduce heat to medium, then add garlic, Maldive fish, chilli flakes and turmeric, stirring to combine. Add tomato, season generously with salt, then cook for 2 minutes or until tomato begins to break down. Increase heat to high, add potatoes and cook, stirring, for 10 minutes or until potatoes are cooked and coated in spices; add a little water if the mixture becomes too dry. Serve.

Chef Kandiah Selvarajah – Chef de Partie
Chef Kandiah Selvarajah – Chef de Partie

Fish Ambul Thiyal (Sri Lankan Sour Fish Curry)

Preparation:

Wash and dry the fish of your choice (preferably tuna) on paper towels. Soak the tamarind paste in the vinegar until soft, mix well so there are no lumps.

Put all the ingredients into a pan and mix well. Keep for 45 minutes and bring to a boil. Reduce heat and simmer uncovered until the fish is cooked and the gravy is thick but do not stir. Shake the pan and turn fish pieces carefully once or twice during cooking. Serve with white rice.

Beetroot Salad

Preparation:

Combine the boiled beetroots, grated beets, pickled cucumbers, finely chopped garlic cloves together. Stir in the mayonnaise and serve.

Comments

comments