Meen Nirvana

Chef Suresh Pillai’s legendary fish nirvana recipe. Fish fried in spices and then poached in a banana leaf wrapped ginger coconut milk sauce. Recipe with step by step pictures.

I am a great fan of Chef Suresh Pillai’s traditional Kerala style cooking. I have been wanting to try his fish nirvana recipe for a long time and it finally happened today. The spice marinated fish is first shallow fried and then poached in a coconut milk – ginger sauce. The fish is poached in a banana leaf so the flavour of the leaves and the aroma penetrates into the sauce. Coconut milk and ginger has a very unique flavour that we South Indians love so much. The sauce itself is very moreish. The traditional appa pan is used to poach the fish and that allows the banana leaf to take the curved shape. This dish is a refined version of meen pollichadhu. This is a very simple recipe and even beginners will be able to pull it off.

Here is my adaptation of Meen Nirvana.

I have used Pomfret for making this dish today. Pearl spot (Karimeen), Seer fish (Vanjaram steaks), Mackerel etc… works well for this recipe. The recipe has two steps. 1. Shallow frying the fish 2. Poaching the fish in sauce.

Shallow frying the fish Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make even cuts as possible. This is a very important step.

Take a plate and add in the turmeric, red chilli powder, black pepper powder and salt. Add in juice of a small lemon.

Add in a tablespoon of coconut oil and mix well to make a thick paste.

Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for 20-30 minutes.

Heat oil in a pan until hot. Gently place the fish in oil. Add in some curry leaves on top of the fish. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate. Cook the fish for 3 minutes on each side. Note: Since we are cooking a whole fish, let the flame be medium low and not very hot as the masalas might burn before the fish can cook, if the flame is too hot. So go low on the flame and do not keep moving the fish.

In the mean time, Heat an appa pan / appa chatty or any kadai and place a big banana leaf on the pan. Add in the fried fish. Add in few sprigs of curry leaves and ginger.

Add in the coconut milk on the sides on the pan. Pour it only on the sides. First pressed coconut milk is needed for this recipe. I have used canned coconut milk today and it just works best. If you are in a hurry or a beginner, use readymade / canned coconut milk.

To the sides of the pan where the coconut milk is simmering, sprinkle black pepper powder, some ginger and slit green chillies. Add a pinch of salt to the sides. Let the fish poach in the sauce for 3-4 minutes on a low-medium flame.

Finally, add a teaspoon of coconut oil for aroma. The fish is ready to serve. Repeat the same procedure with the other fish steaks. This recipe produces four portions.

Amazing Fish Nirvana is ready. Serve with Appam , idiyappam , Parotta or matta rice .

For Shaloow frying the fish

• 4 Pomfret fish or any firm fish
• 1.5 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt
• Juice of a small lemon or lime
• 1 tablespoon coconut oil
• 3 tablespoon vegetable oil to shallow fry the fish
• 2 sprigs curry leaves

For the sauce

• 2 banana leaves, cut in half ( 4 pieces)
• 3 - 4 sprigs curry leaves
• 1.5 inch piece ginger, minced
• 1.5 cup thick coconut milk (use 1/3 cup milk for one fish)
• 2 teaspoon black pepper powder
• 8 green chillies, slit
• 1/2 teaspoon salt
• 4 teaspoon coconut oil

1. Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout.
2. Take a plate and add in the turmeric, red chilli powder, black pepper powder and salt. Add in juice of a small lemon.
3. Add in a tablespoon of coconut oil and mix well to make a thick paste.
4. Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for 20-30 minutes.
5. Heat oil in a pan until hot. Gently place the fish in oil. Add in some curry leaves on top of the fish. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate. Cook the fish for 3 minutes on each side.
6. In the mean time, Heat an appa pan / appa chatty or any kadai and place a big banana leaf on the pan. Add in the fried fish. Add in few sprigs of curry leaves and ginger.
7. Add in the coconut milk on the sides on the pan. Pour it only on the sides. First pressed coconut milk is needed for this recipe. I have used canned coconut milk today and it just works best. If you are in a hurry or a beginner, use readymade / canned coconut milk.
8. To the sides of the pan where the coconut milk is simmering, sprinkle black pepper powder, some ginger and slit green chillies. Add a pinch of salt to the sides. Let the fish poach in the sauce for 3-4 minutes on a low-medium flame.
9. Finally, add a teaspoon of coconut oil for aroma.
10. Amazing Fish Nirvana is ready. Serve with Appam, idiyappam, Parotta or matta rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Kerala

For Shaloow frying the fish

• 4 Pomfret fish or any firm fish
• 1.5 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt
• Juice of a small lemon or lime
• 1 tablespoon coconut oil
• 3 tablespoon vegetable oil to shallow fry the fish
• 2 sprigs curry leaves

For the sauce

• 2 banana leaves, cut in half ( 4 pieces)
• 3 - 4 sprigs curry leaves
• 1.5 inch piece ginger, minced
• 1.5 cup thick coconut milk (use 1/3 cup milk for one fish)
• 2 teaspoon black pepper powder
• 8 green chillies, slit
• 1/2 teaspoon salt
• 4 teaspoon coconut oil

1. Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout.
2. Take a plate and add in the turmeric, red chilli powder, black pepper powder and salt. Add in juice of a small lemon.
3. Add in a tablespoon of coconut oil and mix well to make a thick paste.
4. Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for 20-30 minutes.
5. Heat oil in a pan until hot. Gently place the fish in oil. Add in some curry leaves on top of the fish. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate. Cook the fish for 3 minutes on each side.
6. In the mean time, Heat an appa pan / appa chatty or any kadai and place a big banana leaf on the pan. Add in the fried fish. Add in few sprigs of curry leaves and ginger.
7. Add in the coconut milk on the sides on the pan. Pour it only on the sides. First pressed coconut milk is needed for this recipe. I have used canned coconut milk today and it just works best. If you are in a hurry or a beginner, use readymade / canned coconut milk.
8. To the sides of the pan where the coconut milk is simmering, sprinkle black pepper powder, some ginger and slit green chillies. Add a pinch of salt to the sides. Let the fish poach in the sauce for 3-4 minutes on a low-medium flame.
9. Finally, add a teaspoon of coconut oil for aroma.
10. Amazing Fish Nirvana is ready. Serve with Appam, idiyappam, Parotta or matta rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/meen-nirvana/

Masala Dosai Recipe – Karnataka / Kannada style recipe. Recipe for Masala dosa Bangalore style. Recipe with step by step pictures.

Masala dosai / Masale do-sae is one of our house favorites. While I like the thin Tamilnadu style dosas, my son is a fan of Karnataka style dosas. The crisp outside and the little softy inside generously sprinkled with ghee is something he craves for from time to time. The carb on carb over load of dosas with potato masala is what our breakfast dreams are made of. This recipe uses basic ingredients that is found in almost all Indian homes. Do try it for a leisurely family breakfast at home.

Spread love. Spread Potato Masala on Dosa. Lets go get some masala dosa done.

First, lets make the batter. Take a bowl and add in the urad dal, toor dal, chana dal and fenugreek seeds. Wash the lentils well and soak the lentils in water. In another bowl, add in the parboiled rice (idli rice) and raw rice. Wash the rice well in water and soak the rice in fresh water. If you cannot source idli rice, any parboiled rice like ponni rice, raja bhogam etc.. will work for this recipe. Soak the ingredients in water for 3-4 hours. After the soaking period, drain the water. Now we will grind the lentils and the rice seperately. Place the drained lentils in a heavy duty Indian mixie and add 150 ml water to it. Grind to a smooth paste.

While grinding, I add ice water to keep the mixie from heating up. Once the batter is smooth, remove to a big bowl.

In the same mixie, add in the soaked and drained rice. Add 100 ml water and grind to a smooth paste.

After fermenting, the batter would have almost doubled and look very foamy. Mix well. Add a teaspoon of sugar to the batter. The sugar will help in browning the dosas. The batter is ready.

For the filling

Boil and peel the potatoes. I boil the potatoes in a pressure cooker. Add the cut potatoes (cut in half) and a cup of water to the pressure cooker. Cook in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes and set aside.

Get the rest of the ingredients ready. Another important thing while making the filling is the onions. I like to use a lot of sliced onions for my potato filling as they pair so well.

Heat oil in a pan and add in the mustard seeds, cumin seeds, fennel seeds, curry leaves and minced ginger. Saute for a minute. Let the mustard seeds crackle.

Add in the sliced onions and the green chillies. Add in the salt. If you want a spicy filling, adjust the chillies more or less according to your taste. Saute for 3-4 minutes. Add in the cooked green peas.

Add in the turmeric powder and sambar powder. Sambar powder gives a nice aroma to the potato filling. Do not add a lot of sambar powder as the colour of the filling will change. A little will do. Saute well till the onions are soft and starting to brown.

Move the onion mixture to a side of the pan. Add in the potatoes and mash them. Make sure not to mash the onion-peas mixture. You can also mash the potatoes in a bowl and then add it to a pan if you are making it in a round kadai or if your pan is small. Whatever you do, make sure not to mash the onion-peas mixture. Saute for a minute. If the mixture is very dry, add a few tablespoon of water.

Finish with some coriander leaves. The potato filling for the masala dosa is ready.

Now lets make dosa. If the batter is very thick, dilute the batter with quarter cup of water. Add little water at a time. The dosa batter should be of pouring consistency. Heat the dosa griddle until medium hot. Add 1/3 cup batter to the dosa griddle.

Using the flat side of the steel cup / tumbler, press on the batter and make a round motion to spread the dosa batter on the pan. Do not press the tumbler too hard while spreading. Be gentle. Using a tumbler will help in evenly spreading the batter on the pan. The batter will instantly bubble up.

After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both.

Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen. Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal.

Loosen the edges of the dosa with a steel spatula. Fold the dosa in half.

Fantastic Masala dosa is ready.

Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

For the Batter

• 1/2 cup Urad Dal
• 1 tablespoon chana dal
• 1 tablespoon toor dal
• 1/2 teaspoon fenugreek seeds (vendhayam)
• 1.5 cups parboiled rice / idli rice
• 1/4 cup raw rice
• 1 teaspoon salt
• 2 tablespoon fine semolina (white upma rava)
• 1 teaspoon sugar

For the Filling

• 1 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 inch piece ginger, minced
• 2 cups sliced onions
• 4 green chillies, slit
• 1 teapsoon salt
• 1/4 cup fresh green peas, cooked
• 1 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 3 sprigs coriander leaves, chopped
• 500 grams potatoes

For making masala dosas

• Ghee and Peanut oil to sprinkle on dosas

For the batter

1. Take a bowl and add in the urad dal, toor dal, chana dal and fenugreek seeds. Wash the lentils well and soak the lentils in water. In another bowl, add in the parboiled rice (idli rice) and raw rice. Wash the rice well in water and soak the rice in fresh water. If you cannot source idli rice, any parboiled rice like ponni rice, raja bhogam etc.. will work for this recipe. Soak the ingredients in water for 3-4 hours. After the soaking period, drain the water. Now we will grind the lentils and the rice seperately. Place the drained lentils in a heavy duty indian mixie and add 150 ml water to it. Grind to a smooth paste.
2. While grinding, I add ice water to keep the mixie from heating up. Once the batter is smooth, remove to a big bowl.
3. In the same mixie, add in the soaked and drained rice. Add 100 ml water and grind to a smooth paste.
4. Transfer to the bowl. Add in 2 tablespoon fine semolina (white upma rava) and salt. Mix well. Close the bowl with a loose lid and leave it in a warm place for 7-8 hours to ferment.
5. After fermenting, the batter would have almost doubled and look very foamy. Mix well. Add a teaspoon of sugar to the batter. The sugar will help in browning the dosas. The batter is ready.

For the filling

1. Boil and peel the potatoes. I boil the potatoes in a pressure cooker. Add the cut potatoes (cut in half) and a cup of water to the pressure cooker. Cook in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes and set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, fennel seeds, curry leaves and minced ginger. Saute for a minute. Let the mustard seeds crackle.
3. Add in the sliced onions and the green chillies. Add in the salt. If you want a spicy filling, adjust the chillies more or less according to your taste. Saute for 3-4 minutes. Add in the cooked green peas.
4. Add in the turmeric powder and sambar powder. Sambar powder gives a nice aroma to the potato filling. Do not add a lot of sambar powder as the colour of the filling will change. A little will do. Saute well till the onions are soft and starting to brown.
5. Move the onion mixture to a side of the pan. Add in the potatoes and mash them. Make sure not to mash the onion-peas mixture. You can also mash the potatoes in a bowl and then add it to a pan if you are making it in a round kadai or if your pan is small. Whatever you do, make sure not to mash the onion-peas mixture. Saute for a minute.
6. Finish with some coriander leaves. The potato filling for the masala dosa is ready.

For making Masala Dosa

1. If the batter is very thick, dilute the batter with quarter cup of water. Add little water at a time. The dosa batter should be of pouring consistency. Heat the dosa griddle until medium hot. Add 1/3 cup batter to the dosa griddle.
2. Using the flat side of the steel cup / tumbler, press on the batter and make a round motion to spread the dosa batter on the pan. Do not press the tumbler too hard while spreading. Be gentle. Using a tumbler will help in evenly spreading the batter on the pan. The batter will instantly bubble up.
3. After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both.
4. Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen. Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal.
5. Loosen the edges of the dosa with a steel spatula. Fold the dosa in half.
6. Fantastic Masala dosa is ready.
7. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: South Indian