Banana-leaf-licking good.
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.
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