A signature recipe from the famous chef – Suresh Pillai and inspired by Portuguese cuisine. Fillets of fish coated in spices, fried and then poached in a mud pot layered with banana leaves and effused with green chilli, ginger, black pepper and coconut milk.
Marinate 500 gms of fish or fish fillets (Pearl Spot is ideal; you may also use King Fish fillets or any flat fish such as Pomfret) with 1/2 tsp turmeric powder, 1/2 tsp crushed black pepper, 1 tsp Kashmiri chilli powder, 1/4 tsp crushed fennel, 2 tbs fresh lemon juice and
salt. Set aside for an hour.
Shallow fry both sides of the fish in a pan until half cooked.
Clean a large banana leaf. Cut it into 3 large pieces. Place a piece over a flame for a few seconds to make the leaf pliable, taking care not to burn it.
Heat a mud pot on medium flame. Place the banana leaf inside it. Pour 1 tbs coconut oil on the leaf and add a sprig of curry leaves.
Place the fried fish fillets on top. Pour 2 cups thick coconut milk on top of the fish.
Add 1 inch piece ginger chopped finely, 3 split green chilies, few curry leaves, 1/2 tsp crushed black pepper, 1 small julienned raw mango and salt.
Cook for 10 minutes over low heat, until the sauce thickens. Garnish with another sprig of curry leaves.
Serve hot with freshly made appams.
By Christ & Co.