Raviz group corporate chef Suresh Pillai was the special guest in culinary expert Lekshmi Nair’s latest vlog. The chef shows how to prepare the special pomfret cooked in coconut milk that had become a hit among the players of the Indian and the West Indies cricket teams when they stayed at the Raviz hotel in Kollam.
Ingredients
3 pomfrets
3 tsp turmeric powder
1 tsp Kashmiri chilli powder
½ tsp black pepper powder
Salt as required
Curry leaves
1 ½ tsp coconut oil
2 ¼ cups first extract of coconut milk (from 3 coconuts)
3 pieces ginger
Green chillies (split)
1 tsp pepper powder
Curry leaves
1 tsp coconut oil
Preparation
Clean the pomfrets and score them deep so that the fillets would absorb the flavours
Prepare the marinade by mixing turmeric powder, Kashmiri chilli powder, pepper powder and salt with juice of one lemon and some water
Marinate the pomfrets with this masala
Keep them aside for at least 30 minutes (pop it in the fridge for 20 minutes and take it out and keep them in room temperature for 10 minutes)
Heat coconut oil in a pan and fry the marinated fishes lightly
When the fishes are lightly fried on both the sides, pour in the coconut milk
Now add the chopped ginger, green chillies, salt, pepper powder and curry leaves (with the stem)
Cook the fish in the coconut milk until the oil separates
Sprinkle some fresh coconut oil as well
Rotate the pan, at intervals, to mix everything
There is no need to flip the fish pieces
The coconut milk should be cooked and reduced to a soft butter like consistency
The first extract of milk taken from one coconut could be added for some thick gravy
The delicious pomfret cooked in coconut milk would be ready in 7-10 minutes.
