- onions, cumin, curry, thyme, tomatoes, Potatoes, garlic, smoke powder & cream
Ingredients
Method
Coriander oil
Blanched coriander in hot water for 1min and place in cold water as soon finished
And dry out all water place in blender with olive oil and blend for 1min 30sec don’t not let the mix get hot in blender as will ruined colour
Pass though chinos and Muslim cloth and let pass slowly
Jasmine rice
Cook jasmine rice in coconut milk and squid ink
Fish
Seared crisp and garnished with micro herbs
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.