Fish and Spinach Sizzler

red icon-non vegA fusion of Tamil and European style, served with fresh spinach leaves and avocado sauce

Karwa Meen Sizzler Recipe Non VegThis dish is made using karwa fish, which is available in Kodaikanal exclusively during the monsoons. It is quite the perfect dish for a cold, rainy afternoon. This fish sizzler is a hot favourite for those who are health conscious. With coriander rice and jackfruit as accompaniments, enjoy the misty expanses of Kodaikanal while feasting on your sizzling fish platter.

Recipe:

For Fish Steak & Spinach Masala

Ingredients

Quantity

Karwa Fish Fillet

1 no. (225 gm)

Spinach

250 gm

Garlic

25 gm

Mustard Seeds

5 gm

Red Chilli

2 no.

Avocado

1 no.

Coconut Oil

2 tbsp

Butter

1 tbsp

Grated Cheese

1 tbsp

Salt

As per taste

Pepper

As per taste

Curry Leaves

A few

Method

  • Cut the fish fillet in 2 pieces of round shape as per the size of ring mould, marinate with salt, pepper, curry leaves, coconut oil. Grill & keep aside
  • Pour the coconut oil in a frying pan, add little dry chilly, mustard seeds, curry leaves, add spinach, and add cumin powder, coriander powder and sauté till it is properly cooked
  • Take a baking plate, put a stainless steel ring, add some butter on that, put one piece of round grilled fish at the bottom
  • Then put one layer of spinach masala and add another piece of round grilled fish over that and again one layer of spinach masala. Add grated cheese on top and bake

For Coriander Rice in Jack Fruit

Ingredients

Quantity

Boiled Rice

100 gm

Jack Fruit

4 pc

Coriander Leaves

½ bunch

Mustard Seeds

1 tbsp

Coconut Oil

2 tbsp

Curry Leaves

A few

Green Chilly

A few

Method

  • Put coconut oil in a frying pan, add mustard seeds, and curry leaves, green chilli & coriander leaves paste
  • Add boiled rice to the mixture and stir gently

For Avocado Sauce

Ingredients

Quantity

Avocado

1 no.

Lemon

1 no.

Olive Oil

1 tbsp

Salt

As per taste

Pepper

As per taste

Method

  • Take out the pulp from the avocado, mix with salt, pepper and lemon juice

For Coconut Vegetable

Ingredients

Quantity

Carrot

1 no.

Beans

1 no.

Grated Coconut

1 tbsp

Mustard Seeds

1 tbsp

Curry Leaves

A few

Coconut Oil

1 tbsp

Green Peas

A few

Dry Chilli

2 no.

Method

  • Put coconut oil in the frying pan
  • Add mustard seeds, dry chilly, curry leaves, add boiled carrot, beans and green peas
  • Stir it for some time, finishing with the grated coconut

Service procedure

Heat up the sizzler plate and place it on a wooden platter. Put the cabbage leaves around the plate and place the baked fish & spinach masala on one side along the ring mould. And place the four pieces of jackfruit, on the other side. Fill two of those pieces with coriander rice and the other two with coconut vegetable. Finally, add avocado sauce on the top of the grilled fish and put some butter on the plate.  Set up the sizzler plate very fast that the dish should stay hot while served on table and you can get a smoking hot dish.

Nutrient Value

Amount Per Serving

Serving – 1

Calories 1,472.3
Total Fat 78.3 g
Saturated Fat 43.2 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 23.3 g
Cholesterol 159.9 mg
Sodium 556.3 mg
Potassium 2,783.7 mg
Total Carbohydrate 112.3 g
Dietary Fiber 15.2 g
Sugars 3.4 g
Protein 71.4 g

 

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