Fish and Spinach Sizzler
A fusion of Tamil and European style, served with fresh spinach leaves and avocado sauce
This 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 |
