Special pomfret cooked in coconut milk by Suresh Pillai and Lekshmi Nair

Special pomfret cooked in coconut milk by Suresh Pillai and Lakshmi Nair

Raviz group corporate chef Suresh Pillai was the special guest in culinary expert Lekshmi Nair’s latest vlog. The chef shows how to prepare the special pomfret cooked in coconut milk that had become a hit among the players of the Indian and the West Indies cricket teams when they stayed at the Raviz hotel in Kollam.


3 pomfrets

3 tsp turmeric powder

1 tsp Kashmiri chilli powder

½ tsp black pepper powder

Salt as required

Curry leaves

1 ½ tsp coconut oil

2 ¼ cups first extract of coconut milk (from 3 coconuts)

3 pieces ginger

Green chillies (split)

1 tsp pepper powder

Curry leaves

1 tsp coconut oil


Clean the pomfrets and score them deep so that the fillets would absorb the flavours

Prepare the marinade by mixing turmeric powder, Kashmiri chilli powder, pepper powder and salt with juice of one lemon and some water

Marinate the pomfrets with this masala

Keep them aside for at least 30 minutes (pop it in the fridge for 20 minutes and take it out and keep them in room temperature for 10 minutes)

Heat coconut oil in a pan and fry the marinated fishes lightly

When the fishes are lightly fried on both the sides, pour in the coconut milk

Now add the chopped ginger, green chillies, salt, pepper powder and curry leaves (with the stem)

Cook the fish in the coconut milk until the oil separates

Sprinkle some fresh coconut oil as well

Rotate the pan, at intervals, to mix everything

There is no need to flip the fish pieces

The coconut milk should be cooked and reduced to a soft butter like consistency

The first extract of milk taken from one coconut could be added for some thick gravy

The delicious pomfret cooked in coconut milk would be ready in 7-10 minutes.