Fish Nirvana

Ingredients

1 Pomfret or King Fish steak piece

½ tsp Turmeric Powder

¼ tsp Fennel Powder

¼ tsp Fenugreek Powder

½ tsp Pepper Powder

1 tsp Chilly Powder

1 tsp Salt

2 tsp Coconut Oil

2 tbsp Coconut Milk Powder

1 cup Hot Water

½ inch Ginger finely chopped

2 Green Chilly split halves

1 inch Green Mango chopped

1 stem Curry Leaves

1 Banana Leaf (size of manchatti)

Directions

Marinate fish with turmeric powder, chilly powder, pepper powder, fennel powder, fenugreek powder and ½ tsp of salt.

Rest fish for 15-20 minutes.

In a pan, heat 1 ½ tsp of coconut oil.

Fry fish each side for 5 minutes on each until it starts to brown lightly.

In a manchatti, lay banana leaf covering the whole bottom.

Heat the manchatti in a medium heat.

Then put curry leaves and place fried fish on top.

Mix coconut milk powder with hot water and pour on top and around the fried fish.

Sprinkle ginger, green mango, green chilly and ½ tsp of salt on top and around the fish along coconut milk.

Cover the manchatti and allow coconut milk to start boiling.

Occasionally, with spoon pour the boiling coconut milk from the sides on top of the fish.

Continue cooking fish for another 7 minutes.

Drip ½ tsp of coconut oil on top and around the fish.

Cover the manchatti and remove the manchatti from heat.

Rest curry for 10 minutes.

Ready to serve.