Spicy Pan-Roasted Fish & Coconut Beans Poriyal (Salad)🐟🌿

No fancy ingredients. No complicated cooking. Just a good homemade masala, coconut oil, fresh fish and a simple beans poriyal.

The fish is coated in a freshly ground ginger-garlic-green chilli masala, finished with pepper, cumin and lemon, then slowly roasted on a hot tawa until beautifully crisp.

Paired with beans cooked with onion, tempering spices and fresh coconut. ❤️

Simple food. Big flavor. Real home cooking.



Spicy Pan-Roasted Fish

Ingredients

For the fish marinade:

  • Fish – 500 g, cleaned
    Any fish of your choice
  • Ginger – 50 g
  • Garlic – 50 g
  • Green chillies – 5
  • Fresh coriander leaves – 5 tsp, chopped
  • Onion – 1
  • Turmeric powder – ¼ tsp
  • Jeera (cumin) powder – 1 tsp
  • Pepper powder – 2 tsp
  • Lemon juice – juice of 1 lemon
  • Salt – to taste

For cooking:

  • Coconut oil – as required

Method

  1. Add ginger, garlic, green chillies, onion and coriander leaves to a mixer.
  2. Add salt, turmeric powder, cumin powder, pepper powder and lemon juice.
  3. Grind everything without adding water. You want a thick, flavourful paste.
  4. Apply the masala generously over the cleaned fish. Make sure the fish is well coated.
  5. Let it rest for 20–30 minutes so the flavours soak in.
  6. Heat a little coconut oil on a tawa.
  7. Place the marinated fish on the hot tawa.
  8. Cook on medium-low heat until the first side is nicely roasted and crisp.
  9. Carefully turn the fish and cook the other side until completely cooked and beautifully roasted.
  10. Serve hot.

Beans Poriyal

Ingredients

  • Fresh beans – 250 g, finely chopped
  • Onion – 1, finely chopped
  • Green chillies – 3, slit
  • Curry leaves – a few
  • Mustard seeds – 1 tsp
  • Jeera (cumin) – ½ tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Salt – to taste
  • Water – about 4 tsp
  • Fresh coriander leaves – chopped
  • Fresh grated coconut – as required
  • Oil – for cooking

Method

  1. Heat oil in a kadai.
  2. Add mustard seeds and allow them to splutter.
  3. Add jeera, urad dal and chana dal. Sauté until the dals turn lightly golden.
  4. Add slit green chillies and curry leaves.
  5. Add the chopped onion and beans together.
  6. Add salt and mix well.
  7. Sprinkle about 4 tsp of water.
  8. Cover and cook on a low flame until the beans are tender but still retain a little bite.
  9. Remove the lid and cook for another minute if there is excess moisture.
  10. Finish with chopped coriander leaves and freshly grated coconut.
  11. Give it a final toss and switch off the flame.

🍽️ The Final Plate

Serve the crispy pan-roasted fish with a generous portion of fresh beans poriyal.

The coconut oil-roasted fish brings the spice and protein, while the beans poriyal adds freshness, fiber and texture.

💚 My kind of simple home-cooked meal:

Protein + Fiber + Good fats + Plenty of flavor.

Fish 500 g + Beans 250 g = a wholesome meal that doesn't need anything complicated.



Comments

Post a Comment