CHEF PILLAI’S FISH NIRVANA RECIPE / MEEN NIRVANA
CHEF PILLAI’S FISH NIRVANA RECIPE / MEEN NIRVANA
Fish Nirvana is a signature, indulgent South Indian fish curry from Chef Suresh Pillai, a refined version of traditional Kerala dishes, featuring pan-fried, spice-marinated fish (like Kingfish or Pomfret) gently poached in a rich, aromatic coconut milk and ginger sauce, often slow-cooked in a banana leaf for deep flavor. It offers a blissful, intensely flavorful seafood experience, combining spicy, tangy, and creamy notes, perfect with rice.
A gourmet evolution of traditional Kerala fish preparations like Meen Pollichathu.
INGREDIENTS FOR FRYING THE FISH
- Any fish
- Chilli powder
- Turmeric powder
- Lemon juice
- Salt to taste
METHOD
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife .
Make a marinade by mixing chilli powder + turmeric + salt + lemon juice.
Apply the marinade all over the fish and keep aside for some time .
Shallow fry the fish in coconut oil. Cook on each side for 3 mins.once done remove and keep aside .
INGREDIENTS FOR COCONUT SAUCE
- Banana leaves
- Coconut milk of semi thick consistency
- Green chilli
- Pepper powder
- Raw mango pieces [ optional ]
- Grated ginger
- Salt
- Coconut oil
METHOD
Heat a small pan , place a banana leaf.
Add all the ingredients one by one as shown in video .
Now place the fried fish , cover it and cook for few mins.
Fish nirvana is ready to be served .
Goes well with appam , idiyappam , parotta or rice
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