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QUICK FIX

Chef K. K. Nair is Corporate Chef ABAD Group of Hotels

Portions : 2

Ingredients

Seer Fish Fillets - 600 gms

Lime - 1 No.

Onions (chopped) - 200 gms

Tomato Chopped - 150 gms

Ginger Chopped- 30 gms

Garlic Chopped- 25 gms

Green Chilly- 4 Nos

Coriander Powder - 20 gms

Chilly Powder- 15 gms

Turmeric powder - 5 gms

Coconut Oil - 50 ml

Curry Leaves- 1 spring

Fenugreek seeds- Half tsp

Mustard Seeds- Half tsp

Coconut milk- 100 ml

Cocum- 4 pieces

Salt as required

Method

Marinate the fish with half turmeric powder, chilly powder and lime juice, keep aside for 30 minutes.

Grill the fish on charcoal grill or hot tawa on both sides, keep aside.

To Prepare the masala:

Heat coconut oil and make the tempering with mustard seeds, methi seeds and curry leaves.

Add chopped onions and sauté till light brown add ginger, garlic and stir.

Add tomatoes and all the other spices. Stir and cook for some time.

Add seasoning, cocum (Kodam Puli) juice and coconut milk, stir and cook till the masala becomes thick.

Apply the masala all over the fish and arrange in serving dishes.

Spread the remaining masala on top of the fish and grill slightly on a hot salamander or in the microwave oven. Decorate the plate with slices of onion, cucumber and tomatoes. Serve hot garnished with fried curry leaves.

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