FISH NIRVANA

 FISH NIRVANA - SIGNATURE DISH OF 

CHEF PILLAI 

INGREDIENTS 

King Fish - 500 gm

Coconut Milk - 2 cups

Ginger Julienne - 1 Tbsp

Green Chillies - 4

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 2 Tsp 

Curry Leaves - 1 Sprig 

Raw Mango - Few Pieces

Banana Leaf - 1

Salt - To Taste

Coconut Oil - As Required 

INGREDIENTS TO MARINATE 

Kashmiri Chilli Powder - 3 Tbsp

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 1 Tbsp

Lemon Juice - 2 Tbsp 

Salt - To Taste

In a bowl mix all the above ingredients 

Rub the fish steaks with the above marinade 

Marinate for 30 minutes 

METHOD 

Heat oil in a frying pan 

Add a few curry leaves

Place the fish steaks in the pan

Shallow fry the fish steaks 

Meanwhile place banana leaves over low flame 

When the leaves become soft and pliable remove from stove

Chop the green chillies and set aside

In a deep bowl or clay pot pour some oil

Line with the banana leaf

Place the fried fish steaks

Add the ginger juliennes chopped green chillies turmeric powder pepper powder curry leaves mango pieces and salt to taste 

Cover and cook in low flame for 10 minutes 

Drizzle some coconut oil on top and remove pot from stove 

Serve hot with white rice coconut rice ghee rice string hoppers or rice hoppers ( Appam )

Notes :

Adjust spices to suit your taste 

Any kind of fish can be used

Only coconut oil is used 

Using a clay pot and banana leaves enhances the flavour 

You can cook even without banana leaves and a clay pot

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