Fisherman catch is a catchy name and one would immediately think it as some fresh fish, freshly cooked too on the plate to savour, well it is another wonderful dish from Celebrity chef Sriram Aylur of Michelin star Restaurant – Quilon, London. This is basically Curry Leaf and Lentil Crusted Fish. Chef Aylur is the master of south west coastal flavours, so this happens to be again one of his signature dishes.

This is a truly delicious recipe of fish marinated n then dusted with curry leaves & lentil powder and then fried, easy to cook and wonderful to eat, so try this!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time          Total Time              Yields

20 min                  35 min                 55 min                4 Servings

Ingredients:

Tilapia or Pomfret(fillet) – 400 grams or 8 pieces

Lemon juice – 2 pieces

Turmeric – 2 grams

Salt to taste

For Curry Leaf Lentil Powder:

Curry leaves – 50 grams

Gram lentil (chana dal) – 20 grams

Black pepper – 5 grams

Whole coriander seeds – 10 grams

Whole jeera (cumin) – 10 grams

Dry red chili – 5 grams

Coconut oil – 1 tablespoon

Oil for frying

Instructions:

• Marinate the fish with Lemon Juice, Salt and Turmeric and Keep aside.
• Meanwhile -Heat Coconut oil in Kadai (wok)
• Temper it with Jeera
• Add Chana Dal and Sautee till it starts changing color.
• Now add, black pepper, coriander, red chilies and Sauté them till it changes colour add curry leaves and sauté until it turns crisp remove in a tray and cool.
• Dry grind to a fine powder.
• Dust the Fish with curry Leaf and Lentil powder. Heat little oil in a pan or Tawa and cook the Fish for 1-2 minutes each.

Note: delicious fish is ready to be enjoyed, Serve Hot with Raw Mango Chutney. Bon Apatite!

Happy Cooking!!

Recipe by: Chef Sriram Aylur

Picture courtesy: Quilon, London