Fish Nirvana (Keralan Style Pan-Seared Fish in Coconut Milk)

Ingredients

• 1 Surmai (Kingfish) steak (approx. 170-200g piece)
• 1 tsp Red chilli powder (for marination)
• 0.5 tsp Turmeric powder (for marination)
• 2 tsp Black pepper powder (divided: 1 tsp for marination, 1 tsp for simmering)
• Salt (to taste)
• 3.6 tbsp Coconut oil (divided: 3 tbsp for frying, 2 tsp for finishing)
• 1 sprig Curry leaves (fresh)
• 0.5 cup Coconut milk (thick coconut milk)
• 3 Green chillies (thickly sliced)
• 1 inch Ginger (finely chopped)
• 2 pieces Banana leaf (cut to fit the size of your pan)

Steps

1. 1

   In a small bowl, combine the red chilli powder, turmeric, 1 teaspoon of black pepper powder, salt to taste, and a small amount of coconut oil to form a paste.

2. 2

   Coat the Surmai steak thoroughly with the spice paste. Allow it to marinate for at least 30 minutes to let the flavors penetrate the fish.

3. 3

   Heat 3 tablespoons of coconut oil in a pan over medium heat. Fry the marinated fish until it is approximately 80% cooked through and has a golden crust on both sides. Remove the fish from the pan and set aside.

4. 4

   Clean the pan or use a fresh one. Place a piece of banana leaf in the bottom of the pan. Drizzle a little coconut oil onto the leaf and scatter the fresh curry leaves over it.

5. 5

   Place the partially cooked fish steak directly onto the bed of curry leaves on the banana leaf.

6. 6

   Pour the 1/2 cup of coconut milk over and around the fish. Add the sliced green chillies, finely chopped ginger, the remaining 1 teaspoon of black pepper powder, and a pinch of salt.

7. 7

   Simmer the fish gently on low heat for about 5 minutes. The coconut milk should thicken slightly and the fish should finish cooking through while absorbing the aromatics.

8. 8

   Finish the dish by drizzling the remaining 2 teaspoons of fresh coconut oil over the top. Serve immediately while hot, ideally still on the banana leaf.

Notes

If banana leaves are unavailable, you can use parchment paper, though you will lose the distinct smoky, earthy aroma the leaf provides. This dish is traditionally served with Appam or steamed rice. Surmai (Kingfish) can be substituted with Pomfret or any firm white fish steak.

Nutrition per serving

• Seafood
• Indian
• Keralan
• Main Course
• Gluten-Free
• Dairy-Free
• Pan-Seared
• Coconut Milk