Pomfret fillets: 4
Refined flour (maida): 4 tablespoons
Salt: To taste
Black peppercorns, crushed: 5-6
Lemon juice: 1 tablespoon
Olive oil: 4 tablespoons
Lemon grass roots: 4 two-inch pieces
Mustard seeds: ½ teaspoon
Curry leaves: 10-12
Turmeric powder: ½ teaspoon
Green chillies, slit: 2
Ginger paste: 1 teaspoon
Thin coconut milk: 2 cups
Red capsicum, seeded, ½ inch pieces ½ medium
Green capsicum, seeded, ½ inch pieces ½ medium
Mix refined flour, salt and half the crushed black peppercorns in a plate.
Sprinkle lemon juice and a little salt over the fish fillets and rest for ten minutes. Roll them in the seasoned flour.
Heat two tablespoons of olive oil in a pan. Place the lemon grass roots in it and then place the fish fillets over them. Let them grill.
Heat one tablespoon olive oil in another pan. Add mustard seeds. When they crackle, add curry leaves and turmeric powder and sauté for a minute. Add green chillies, ginger paste and half a cup of water. Mix well and let it cook on medium heat for five minutes.
Turn the fish fillets to cook the other side. Sprinkle the remaining crushed black peppercorns over them. Cook till light golden brown on both sides.
Add salt to the sauce and stir. Add coconut milk and let it just heat through. Take the pan off the heat.
Heat the remaining olive oil in another pan. Add red and green capsicum pieces and sauté for a minute. Sprinkle salt and toss.
Transfer the capsicums into a serving plate. Place the grilled fish fillets over them. Pour the coconut sauce over the fillets and serve hot.