Chef Special from Sriram Aylur at The Quilon: Curry Leaf and Lentil Crusted Fish

The fantastic Sriram Aylur, chef at The Quilon in London has shared this Curry Leaf and Lentil Crushed Fish recipe in support of the Big Curry Night In.

Serves 4 people


Ingredients

Ingredients Quantity

400 g or 8 Tilapia or Pomfret (fillet)

Juice of 2 lemons

2g turmeric

Salt to taste


For the curry leaf lentil powder:

50 g Curry Leaves

20g Gram Lentil ( Chana Dal)

5 g Black Pepper

10g Whole Coriander

10g Whole Jeera

5g Dry Red Chilli

1 tablespoon Coconut Oil

Oil to Fry


Get cooking:

  1. Marinate the fish with Lemon Juice, Salt and Turmeric and Keep aside.

  2. Meanwhile -Heat Coconut oil in a pan.

  3. Temper it with Jeera

  4. Add Chana Dal and Sautee till it starts changing colour.

  5. Now add, black pepper,coriander,red chillies and Sauté them till it changes colour add curry leaves and sauté until it turns crisp remove in a tray and cool.

  6. Dry grind to a fine powder.

  7. 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.

  8. Serve Hot with Mango Chutney.

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

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