Indulge in the magic of Fish Nirvana

"Coastal Christmas Delight: Fish Nirvana - A Kerala Bliss on Your Festive Table"

    In the world of culinary excellence, Chef Suresh Pillai's traditional Kerala-style recipes stand as a testament to the rich and flavoursome heritage of South Indian cuisine. Having previously featured his delectable Egg Puff with Frozen Parotta on my blog, a culinary journey that delighted taste buds and warmed hearts, I couldn't resist the temptation to embark on yet another gastronomic adventure inspired by his creations.

    Today, we delve into the realm of Fish Nirvana, a dish that beautifully combines the magic of Kerala's coastal flavours. Join me as we explore this mouthwatering recipe that's as much a tribute to Chef Suresh Pillai's culinary genius as it is a celebration of Kerala's culinary heritage. Prepare to be transported to the heart of Kerala with every bite of this divine dish. It's truly Kerala bliss on a plate!

Indulge in the magic of Fish Nirvana

    This Fish Nirvana recipe is a perfect addition to your Christmas Lunch Menu, especially if you're planning a traditional Kerala-style feast with a focus on delightful seafood. The succulent kingfish, marinated and poached to perfection, promises to add an extra touch of joy and festivity to your holiday spread. Elevate your Christmas celebration with the coastal charm of Fish Nirvana!

• Cuisine: Kerala
• Category: Main
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Author: SM

Chef Pillai's Fish Nirvana Recipe: A Kerala-Style Festive Fish Delight

Indulge in the magic of Fish Nirvana

Ingredients:

• 500g thick boneless Kingfish pieces
• 1.5 tablespoons Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Black Pepper Powder
• 1 teaspoon Salt
• Juice of a small Lemon
• 1 tablespoon Coconut Oil (for marinating)
  
• 3–4 tablespoons Coconut Oil for shallow frying the fish
• 2 sprigs Curry Leaves

For the Coconut Milk Base:

• 2 Banana Leaves, cut in half (4 pieces)
• 3–4 sprigs Curry Leaves
• 8 Green Chillies, slit
  
• 1.5 inch piece of Ginger, minced
• 1 Raw Mango cut into small pieces
  
• 1.5 cups Thick Coconut Milk (first extract)
  
• 2 teaspoons Black Pepper Powder
• 1/2 teaspoon Salt
• 3 teaspoons Coconut oil

Method:

• Wash, clean, and prep the kingfish. Make small gashes on the fish with a sharp knife, so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep; these cuts/crevices will hold the masalas later.
• In a plate, add turmeric, red chilli powder, black pepper powder, and salt. Squeeze in the juice of a small lemon.
• Add a tablespoon of coconut oil and mix well to create a thick paste.
• Apply the marinade on the fish, ensuring the masalas are evenly coated. Apply masala in the gashes to ensure even seasoning. Marinate the fish in the refrigerator for 20-30 minutes/overnight.
• Heat oil in a pan until hot. Gently place the fish in the oil. Add some curry leaves on top of the fish. Do not disturb or move the fish for the first two-three minutes. This ensures that the masalas stick properly and won't separate. Cook the fish for a few minutes on each side.
• Once 3/4 done, remove the fish and leave them aside.
• In the meantime, heat a wide pan or an earthen pan (Curry Chatti) and place a large banana leaf on the pan. Add in the fried fish. Add a few sprigs of curry leaves, slit green chillies, raw mangoes cut into small pieces and minced ginger.
• Pour in the thick coconut milk on the sides of the pan, only on the sides. First-extract of coconut milk is needed for this recipe. If you're in a hurry or a beginner, canned coconut milk works well.
• On the sides of the pan where the coconut milk is simmering, sprinkle black pepper powder. Add a pinch of salt to the sides. Let the fish poach in the sauce for 3–4 minutes over low-medium heat.
• Finally, add a teaspoon of coconut oil for aroma.
• Your amazing Kingfish Nirvana is ready. Serve with Appam, Idiyappam, Parotta, goes well with Kerala Matta Rice.

Indulge in the magic of Fish Nirvana

Notes:

• Fish Variety: While the recipe shines with Pearl Spot, known locally as Karimeen, feel free to explore other fish options. Pomfret, Tilapia, or any firm fish of your choice can be used for a delightful variation.
• Marination Magic: The key to the rich flavour lies in the marination process. Ensure the masalas seep into the fish by making small gashes, allowing the spices to work their magic throughout the dish.
• Banana Leaf Essence: Cooking on banana leaves adds a distinctive aroma to the dish. If fresh banana leaves are unavailable, you can briefly heat them to enhance their fragrance before use.
  
• First-Pressed Coconut Milk: For an authentic taste, opt for first-pressed coconut milk. However, if time is a constraint, high-quality canned coconut milk serves as a convenient and delicious alternative.
• Gentle Cooking: When frying the fish, resist the urge to move it too soon. Let it cook undisturbed for the initial minutes to ensure the masalas adhere and infuse the fish with flavour.
• Presentation Matters: Elevate the visual appeal by serving the Fish Nirvana with traditional accompaniments like Appam, Idiyappam, Parotta, or Kerala Matta Rice. The combination enhances the overall dining experience.
• Festive Flexibility: While perfect for Christmas, this Fish Nirvana recipe is versatile enough to grace your table on any festive occasion. Its rich flavours and coastal charm make it a crowd-pleaser year-round.

Experiment with different fish varieties, and don't hesitate to add your personal flair to make this Fish Nirvana a signature dish in your festive repertoire.  Enjoy the burst of coastal flavours in every bite!