This recipe is typical of Keralan cuisine which features lots of fresh fish and coconut. Turbot is a delicate fish so you do not need to marinate it for too long - 20 minutes will be adequate.
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Soften the shallots, garlic and ginger with the oil and then blend with the vinegar and 2 tbsp water. Toast and grind the pepper, add to the paste.
Slash the turbot and rub in the spice paste. Allow to marinate briefly.
Sautee the onions in the remaining coconut oil, when softened, stir in the chillies, curry leaves and mustard seeds. Oil the foil and strew with coriander leaves and sesame seeds. Add half the onion and season with salt. Lay the fish on top and spread over the remaining onions.
Sprinkle with a little more vinegar and seal. Roast for 30 minutes at 200C and serve with boiled rice.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago