Try this stunning slow roasted Arctic char recipe from San Francisco's DOSA restaurant

18 July 2019

“This is a dish that has been on the menu at DOSA Fillmore ever since I started here”, says Chef Arun Gupta. “We use sustainably-farmed fish from the Pacific north-west and lightly smoke/roast the fish on a stove-top smoker. We pair the soft texture of the fish with moilee sauce – a classic South Indian curry, which we then fold in whatever fruit happens to be in season at the time in Northern California – we have used guava, peaches, apples and even squash. All in all, I think the dish does a great job of representing how we use classically Indian ideas and flavours, then apply local products and modern techniques to create a cuisine that is all our own."

Slow roasted Arctic char with peach moilee


  • coconut oil ½ cup
  • 4-5 ounce Arctic char filets
  • mustard seeds ½ tsp
  • fenugreek ½ tsp
  • fennel seed ½ tsp
  • curry leaf 6 pc
  • dried red chilli 2 pc
  • Thai chilli 2 pc finely chopped
  • garlic finely chopped 1 tbsp
  • ginger finely chopped 1 tsp
  • yellow onion 1 cup thinly sliced
  • tomato 1 cup finely chopped
  • tamarind paste 1 tsp
  • peaches 1 cup diced
  • turmeric ¼ tsp
  • coconut milk 2 cups
  • chilli powder ½ tsp
  • cumin powder ½ tsp
  • kosher salt to taste

For the curry

Heat all but 1 tbsp coconut oil (which you will save for the fish) in a medium sauce pot.

When oil is shimmering drop in mustard seeds and let pop.

Add fenugreek, fennel, red chilli and curry leaf and continue to cook for 30 seconds to 1 minute.

Add onion, tomato, ginger, garlic, and peaches and cook until vegetables are well cooked but not brown.

Add turmeric and continue to cook for one minute.

Add coconut milk and bring to a simmer over low to medium heat.

Season to taste with salt and serve warm with rice underneath Arctic char.

For the char

Preheat oven to 350°F degree.

Season generously with salt, pepper, cumin and chilli powder.

Cook on a tray with a rack skin side up for 8-10 minutes until just cooked through.

Peel off skin (if the fish is cooked the skin should peel off easily) and finish with salt and chilli powder.

Serve on top of rice and peach moilee.

Chef Arun Gupta  |  Slow roasted Arctic char with peach moileeChef Arun Gupta | Slow roasted Arctic char with peach moilee

Previous posts

11 July 2019

The Big Apple to Motor City, central to south and down to New Mexico – this week's feature restaurants

11 July 2019

Brussels Sprouts with dried apricots, garlic-chili mustard and cashews

04 July 2019