Fish Nirvana Recipe | Coastal Delight with Trevally Fish | Chef Pillai Special

Описание: Fish Nirvana Recipe| Chef Pillai Special

Dive into the coastal flavors with Kappaka's Fish Nirvana using Trevally fish. A perfect blend of spices, marinated to perfection, and cooked traditionally for that authentic taste.

Ingredients:
Trevally Fish (small size)
Turmeric, Kashmiri Chilli, Crushed Black Pepper
Coconut Oil, Curry Leaves, Lemon
Banana Leaf, Coconut Milk
Ginger, Green Chilli, Black Pepper

Detailed Process for Fish Nirvana:
Preparation of Fish:
Begin by cleaning and washing the Trevally fish thoroughly.
Once cleaned, make tiny incisions or cuts on each side of the fish. This ensures that the marination penetrates deep into the fish, infusing it with flavors.

Marination:
In a mixing bowl, combine 1 teaspoon of turmeric powder, 3 tablespoons of Kashmiri chilli powder, 1 teaspoon of crushed black pepper, and salt according to your taste.
Add a dash of coconut oil to this mix. This not only helps in binding the ingredients together but also enhances the flavor.
Mix these ingredients well until you get a smooth paste.
Generously apply this marination paste on both sides of the fish. Ensure that the fish is well-coated.
For an added touch of flavor, drizzle a few drops of coconut oil on both sides of the marinated fish.
Let the fish marinate for a while, allowing it to absorb all the flavors.

Shallow Frying:
Heat a tawa or skillet on medium flame.
Place a banana leaf on the tawa. This will not only prevent the fish from sticking but also impart a unique flavor to the fish.
Drizzle some coconut oil on the banana leaf.
Once the oil is hot, place the marinated fish on the leaf.
Allow the fish to shallow fry for about 4-5 minutes on each side or until it turns golden brown.
For an aromatic touch, add some curry leaves to the tawa while frying.

Preparing the Coconut Milk Mixture:
In an earthen pot (or a regular pot if you don't have one), place a banana leaf at the bottom.
Pour in a generous amount of coconut oil.
Once the oil is hot, add the creamy coconut milk.
To this, add finely chopped ginger and green chillies for a spicy kick.
Sprinkle some black pepper powder and toss in a few curry leaves for added flavor.
Cover the pot with a piece of banana leaf. This traditional method helps in retaining the flavors and gives the dish an authentic touch.
Allow the mixture to simmer on low heat for about 4 minutes.

Final Touches:
Season the coconut milk mixture with salt according to your taste.
Drizzle some more coconut oil over the top for a glossy finish.
Add a handful of curry leaves for a fresh, herby touch.
Gently place the shallow-fried fish into this mixture, allowing it to soak in the flavors.
Let it simmer for a couple more minutes, ensuring the fish is well-coated with the coconut milk mixture.

Serving:
Transfer the Fish Nirvana to a serving dish.
Garnish with some more curry leaves or fresh coriander.
Serve hot and enjoy this coastal delight!

Cooking Tips:

Lightly heat the banana leaf over the flame to make it more flexible before using.
Always be gentle when heating the coconut milk to prevent it from splitting.
Adjust the spices according to your taste preference.

For detailed steps, watch the video! Don't forget to like, share, and subscribe for more mouth-watering recipes.

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