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Main Course

Chutney Toppped Fish

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

45 min total|Prep 45 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1 kg Pomfret Avoli
6 nos Green chillies — chopped
1/2 tsp Turmeric powder
3 Cloves Garlic — chopped
1/4 cup Lemon juice
1 cup Coconut — grated
Coriander leaves, a few
Salt, to taste
Banana leaves, to taste

Preparation

Step 1
For preparing chutney topped fish, clean fish and make lines on the fish.
Step 2
Grind curry leaves, half of green chillies, turmeric and little oil.
Step 3
Marinate the fish in it and set aside.
Step 4
Pan-fry the fish in oil.
Step 5
Grind garlic, half of chillies, coriander leaves, lemon juice and coconut. Set aside.
Step 6
Coat the fried fish with the chutney paste. Cover in banana leaves and cook it in steamer for 30 minutes.
Step 7
Chutney topped fish is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Chutney Toppped Fish

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

45 min total|Prep 45 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1 kg Pomfret Avoli
6 nos Green chillies — chopped
1/2 tsp Turmeric powder
3 Cloves Garlic — chopped
1/4 cup Lemon juice
1 cup Coconut — grated
Coriander leaves, a few
Salt, to taste
Banana leaves, to taste

Preparation

Step 1
For preparing chutney topped fish, clean fish and make lines on the fish.
Step 2
Grind curry leaves, half of green chillies, turmeric and little oil.
Step 3
Marinate the fish in it and set aside.
Step 4
Pan-fry the fish in oil.
Step 5
Grind garlic, half of chillies, coriander leaves, lemon juice and coconut. Set aside.
Step 6
Coat the fried fish with the chutney paste. Cover in banana leaves and cook it in steamer for 30 minutes.
Step 7
Chutney topped fish is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.