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Ginger-Garlic Black Cod with
Spicy Green Chutney
PHOTO P. 76
ACTIVE 10 MIN; TOTAL 25 MIN
SERVES 6
Growing up in Mumbai, Javeri Kadri
loved Sunday visits to the fish market
at the Sassoon Docks. In traditional
versions of this Parsi dish, fish is fla-
vored with green chutney, ginger, and
garlic, then wrapped in banana leaves
(when they’re in season). At home, it’s
easier to use parchment, which works
well to keep the fish from drying out.
1 Tbsp. finely grated garlic
1 Tbsp. finely grated peeled fresh
ginger (from 1 [2-inch] piece)
11 / 2 tsp. fine sea salt, divided
11 / 2 lb. skinless black cod, cut into 6
(4-oz.) fillets
1 / 2 cup Spicy Green Chutney
(recipe follows)
- Preheat oven to 350°F with rack in
middle of oven. Stir together garlic,
ginger, and 1 teaspoon salt in a small
bowl until combined. - Cut 6 (13- x 8-inch) pieces of parch-
ment paper. Place 1 fish fillet on each
piece, and sprinkle fish evenly with
remaining^1 / 2 teaspoon salt. Spread 1
teaspoon ginger-garlic mixture and
about 3 heaping teaspoons green
chutney over each fillet to cover top
and sides of fish. Flip fish chutney
side down. - Fold one short side of parchment
over so it completely covers fish, then
fold opposite short side of paper over.
Fold top and bottom open edges
together several times to make a
sealed packet. Transfer packets,
folded side down, to a baking sheet.
4. Bake in preheated oven until fish
is tender, flaky, and nearly opaque,
about 15 minutes, or to desired
degree of doneness.
Spicy Green Chutney
PHOTO P. 76
ACTIVE 10 MIN; TOTAL 1 HR 10 MIN
SERVES 10Javeri Kadri’s family makes this spicy,
tangy, fresh green chutney nearly
every day. Make this puree 1 to 2
hours before serving for best results.
Its silky texture will coat a spoon but is
thin enough to drizzle on a salad or
roasted vegetables. Dollop it on your
kebabs, smear it on fish, or try it in a
fancy grilled cheese sandwich.3 cups packed fresh cilantro
leaves and stems, roughly
chopped
3 cups packed fresh mint leaves
1 cup water
2 / 3 cup fresh lemon juice
3 Indian green chiles or serrano
chiles, stemmed and chopped
11 /^2 tsp. kosher salt- Combine all ingredients in a
blender, and process until chutney is
almost smooth, about 30 seconds. - Transfer chutney to a bowl, and
place a piece of plastic wrap directly
on surface. Wrap bowl in plastic wrap,
and chill 1 hour. Serve chutney within
1 day for best flavor. Chutney can be
frozen in ice cube trays and stored in
freezer up to 3 months.
Mango-Turmeric Agua Fresca
PHOTO P. 76
ACTIVE 10 MIN; TOTAL 2 HR 10 MIN
SERVES 6Diaspora Co.’s fragrant turmeric adds
a spicy, earthy note that cuts the
sweetness of this bright, refreshing
agua fresca, which Dominica Rice-
Cisneros serves at her Oakland res-
taurant Cosecha.3 ripe mangoes, peeled and
chopped (about 3 cups)
33 / 4 cups water, divided
11 / 2 cups coconut sugar
3 / 4 cup fresh lime juice
11 /^2 tsp. ground turmeric
Crushed ice
Mint sprigs- Combine mangoes, half of the
water, coconut sugar, lime juice, and
turmeric in a blender; process until
completely smooth, about 2 minutes. - Transfer mango mixture to a
pitcher, and stir in remaining water.
Refrigerate until chilled, about 2
hours. Fill 6 glasses with crushed ice,
and add mango mixture. Garnish each
glass with a mint sprig.
Sfouf (Turmeric-Sesame
Tea Cakes)
PHOTO AT RIGHT
ACTIVE 10 MIN; TOTAL 50 MIN
SERVES 12Inspired by a Lebanese dessert which
Javeri Kadri baked during her first pro-
fessional cooking stint at Ovenly in
Brooklyn, these fragrant cakes have a
beautiful color and nutty scent thanks
to the combination of turmeric and
tahini, which caramelizes at the
edges. She likes to garnish them with
edible marigolds, which are grown in
the turmeric fields and bloom when
the turmeric is ready to be harvested.Cooking spray
1 /^4 cup tahini, divided
1 cup semolina flour (such as
Bob’s Red Mill) (about 5^1 / 2 oz.)
1 cup granulated sugar
1 / 2 cup gluten-free flour with
xanthan gum (such as King
Arthur Gluten-Free Measure for
Measure Flour) (about 2^1 / 8 oz.)
11 / 2 tsp. ground turmeric
1 tsp. baking powder
1 tsp. kosher salt
6 Tbsp. ghee, melted
3 / 4 cup water
1 Tbsp. sesame seeds- Preheat oven to 350°F with rack in
middle of oven. Grease a 12-cup muf-
fin pan with cooking spray. Brush
muffin cups with 2 tablespoons tahini. - Whisk together semolina flour,
sugar, gluten-free flour, turmeric,
baking powder, and salt in a large
bowl until combined. - Stir together ghee and remaining 2
tablespoons tahini in a small bowl
until combined. Add tahini mixture to
flour mixture, and stir just to incorpo-
rate. Slowly whisk in^3 / 4 cup water until
a smooth batter forms. Spoon batter
evenly into prepared muffin cups.
Sprinkle evenly with sesame seeds.
AT A PARTY TO
CELEBRATE THE ONE-
YEAR ANNIVERSARY
OF HER COMPANY
DIASPORA CO., SANA
JAVERI KADRI AND
HER SUPPORTERS
PREPARED A
TURMERIC-SPICED
BANQUET.recipes continued on p. 94