Crispy skin Modha fish with Young Coconut and Chilli Salad

Being an island surrounded by warm tropical waters, Sri Lanka has an abundant supply of fresh seafood. Due to this, the island has a cuisine
that has a wide array of succulent fish curries that will certainly tantalise your tastebuds. One such dish is the Crispy Skin Modha fish. Being a delicacy
that is loved by many in the country the modha fish is cooked in an array of flavour-rich and aromatic spices that gives the dish a signature taste! You could try this curry at many of the country’s upscale and modern resort properties.If you are fond of cooking however, you can prepare this
amazing dish from the comfort of your home! Here is the recipe which has
been meticulously put together by the passionate chefs of Heritance Kandalama – a renowned resort property on the island.
Fish Marinade
Ingredients:
·        Modha fish                                           400g
·        Curry powder                                        15 g
·        Turmeric powder                                    5 g
·        Chili powder                                         5 g
·        Salt                                                      1 teaspoon
·        Black pepper                                        1 teaspoon
·        Oil                                                        20 ml
Gravy
Ingredients:
·        coconut milk                                        200 ml
·        curry powder                                        30 g
·        chilli powder                                          20 g
·        turmeric powder                                    10 g
·        curry leaves                                         15 g
·        Rampe                                                  10 g
·        cinnamon                                              1 stick
·        cloves                                                  4 Nos
·        black cardamom                                   2 Nos
·        Oil                                                        20 ml
·        Onion                                                   25 g
·        Salt                                                      to taste
·        black pepper                                         1/2  teaspoon
Green coconut chutney
Ingredients:
·        grated coconut                                      100 g
·        fresh coriander                                      1 bunch
·        fresh mint                                             1 bunch
·        chillis                                                   2 green
·        garlic cloves                                         3 Nos
·        Salt & lime juice
·        Sugar                                                   1 teaspoon
King coconut & chilli salad
Ingredients:
·        young coconut                                      100 g
·        green chilli                                            2 nos
·        Salt                                                      to taste
Method of Preparation
Preparing the fish
·      Mix all the above spices well for the fish marinade together and rub on the fish. 
·      Keep it for two hours to absorb the flavour. 
·      Heat 2 teaspoons of oil. Sear both sides of fish and
cook until is it done.
Method for Gravy 
·     Heat the oil in a thick bottom pan and add onion, garlic, curry leaves and Rampethen cook till tender. Add curry powder, chilli powder and turmeric powder. 
·     Finally, add coconut milk to it and stir continuously. Season with salt, pepper and lime juice. 
Method for Green coconut chutney
·     Put all the ingredients into a blender and whiz until you get a thick paste.  Add little water if necessary. Taste and adjust the seasoning.
·     Add lime juice for your preference.
Method for King coconut & chilli salad.
·     Remove young coconut flesh from the coconut shell and cut
into small pieces. Mix well with chopped green chilli. Salt to taste.
Desirably plate the items and serve hot!
Category:Main Dish Seafood Recipes
Category:Sri Lankan Recipes