Try this Italian twist to Kerala's kingfish


Kingfish fry is one of the most popular recipes from Kerala and when it's given an Italian twist, there's nothing tastier than that. Here is the recipe of Kerala masala kingfish with kappa cannelloni, tomato tartare and avocado cremeux.

180-200 gm kingfish (Neymeen)
20 gm Red Chilli Powder
15 gm Turmeric Powder
15 gm Coriander Powder
20 gm Kashmiri Chilli powder
20 gm Vinegar
40 gm Cannelloni Pasta
80 gm Kappa
15 gm Shallots
5 gm Mustard seeds
5 gm Curry Leaves
20 gm Desiccated Coconut
45 gm Yoghurt
8 gm Fennel Seeds
20 gm Ash Gourd
8 gm Garlic
8 gm Ginger
45 gm Tomatoes (Bright Red)
3 gm Basil
15 ml Olive Oil
25 ml Coconut Oil
100 gm Fresh Avocados
10 gm Fresh Cream
10 gm Crushed Pepper
10 gm Salt
10 gm Sugar
10 gm Green Chillies

Marinate the fish with spices and vinegar and leave for 10 minutes
Blanch cannelloni pasta and keep aside
Boil the kappa till it softens, Heat coconut oil and temper it with mustard seeds, curry leaves, shallots, ginger and garlic and add the boiled kappa and set the seasoning
Stuff the cannelloni pasta with the kappa mixture and bake it
For pulisserry, temper coconut oil in Kerala spices and add the buttermilk along with some turmeric. Balance the salt and sugar and serve at room temperature.
Pan Sear the fish over medium heat in coconut oil till the fish gets cooked, add lemon juice
For tomato tartare, blanch tomatoes and evenly chop it, add olive oil, basil and salt and pepper
For Avocado cremeux, take the pulp of ripened avocado and emulsify with a hint of cream, olive oil, salt and lemon juice. Emulsify in a mixer till it attains creamy texture
Once the components are ready, arrange it on the plate and garnish it with some fried curry leaves, desiccated coconuts and hint of olive oil.

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