When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Suresh Pillai
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From growing up in a small village in Kollam, working as the Head Chef in London’s Michelin-starred Hopper, to finally donning the role at The Raviz Hotels’ Culinary Director, Chef Suresh Pillai has a remarkable culinary history backing him. Breaking free from the stereotypical Punjabi tastes tagged to Indian foods abroad, Chef Pillai brings deliciously traditional creations from Kerala to the table. This former BBC’s Masterchef participant is all about celebrating Malayali foods in its natural forms, only tweaking it to incorporate global flavours accumulated over his long culinary journey.
For this episode of #TnlTasteOfTheWorld, Chef Pillai teaches how to make his signature dish, nemi nirvana – inspired by Portuguese cuisines and adapted to Indian palates.
- Chilli powder
- Black pepper
- Lemon juice
- Green chilly
- Curry leaves
- Coconut oil
- Coconut milk
- Banana leaf
- Mix chilli powder, turmeric, black pepper, and salt with lemon juice and smear it over the fish on both sides.
- Let the fish marinate for 10 minutes.
- In a pan, grill the fish in hot oil on medium heat.
- Add coconut oil in a wok and place a banana leaf over it.
- Add oil and curry leaves on this leaf.
- Next, place the grilled fish on the leaf.
- Add coconut milk, chopped ginger, chopped green chillies, salt, black pepper, coconut oil, and curry leaves to this.
- Let the fish cook in this mixture till the sauce starts to thicken and fish becomes buttery.