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Moti Mahal is one of our favourite Indian restaurants and now we can have a go at making the recipes ourselves with a little help from Head Chef Ani. Check out the video to find out how.

Ingredients
4 Turbot Fillets (Skinned)
30ml Oil
10gr Roasted Cumin Powder
10gr Black Pepper Powder
Salt (To Taste)

For the Berry Chutney:
1pn Strawberries
1pn Blackberries
1pn Blueberries
1pn Rasberries
50ml Oil
15gr Mustard Seeds
1tsp Star Anise Powder
50gr Sugar
50gr Jaggery
15ml White Wine Vinegar

Method
For the Turbot Fillets:
Sprinkle the turbot fillets with cumin powder and black pepper powder. Add some salt and cook in an oiled non-stick pan until golden brown.

For the Berry Chutney:
Heat oil in a thick-bottom pan and add the mustard seeds. Once the seeds have crackled add all the berries. Add salt, sugar, jaggery and wine vinegar and cook for about 20 minutes until sauce is reduced. Add star anise powder, remove from fire, cool and serve with the turbot fillets.

Chef's tip
For a lighter option, serve the fish with fresh mixed leaf salad.

Music composed by Anish K
http://www.myspace.com/anishk