Fish Nirvana (Pan Fried Fish Poached in Coconut Milk) – A Chef Pillai Recipe

Ingredients (Serves 1)

Recipe courtesy – Chef Pillai

  1. Kingfish steak – 1 (Around 250 gm)
  2. Turmeric powder – 1/2 tsp
    Kashmiri chilli powder – 3/4 – 1 tsp
    Pepper powder – 1/2 tsp
    Lemon juice – 3/4 tsp
    Salt – To taste
  3. Coconut oil – 2 tsp
    Curry leaves –  A few, torn
  4. Coconut milk, medium thick – 1/3 cup
    Ginger – 1/2 – 3/4 tsp, thinly sliced
    Green chilies – 3 – 4, split 0r 1 – 2. finely chopped
    Fresh crushed pepper – 1/2 – 3/4 tsp
    Salt – 1 – 2 pinches or as required
    Raw mango – 2 tsp, peeled and thinly sliced
  5. Curry leaves – A few
    Coconut oil – 1 tsp


  1. Marinate kingfish with ingredients numbered 2. Set aside for 30 minutes.
  2. Heat 2 tsp coconut oil in a pan over medium heat. Place the marinated kingfish and fry for 1 – 2 minutes on each side until half-cooked.
  3. Clean a banana/plantain leaf. Place it over flame for a few seconds to make them soft and pliable (vazhayila vaattuka).
  4. Place the banana leaf inside a clay pot or pan. Heat the clay pot over medium heat. Pour 1 tsp coconut oil on the vazhayila and add in a few torn curry leaves. Place the fried fish on top. Pour 1/3 cup coconut milk on top. Sprinkle sliced ginger, split green chilies, few curry leaves, crushed pepper, raw mango if using and little salt. Cook for 6 – 8 minutes over low heat. Once done, add 1 – 2 tsp coconut oil and a few curry leaves. Serve with appam/ porotta/ plain rice and a stir fry.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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