Daily menu, November 7: cabbage poriyal, pineapple-honey fish and fresh fig tart

Saturday 7 November 2026 15:00 - Juliette Hess
Daily menu, November 7: cabbage poriyal, pineapple-honey fish and fresh fig tart

This daily menu brings together lively flavors and satisfying textures, starting with cabbage poriyal, a South Indian-style vegetable dish seasoned with mustard seeds, curry leaves, turmeric and green chillies. Its fragrant spices and tender chopped cabbage make a bright, savory opening that sets the table for a more substantial main course.

For the centerpiece, fish fillet in pineapple honey sauce combines breaded fish with a glossy sauce of crushed pineapple, honey, ginger and vegetables. The sweet-tangy sauce offers a vivid contrast to the poriyal’s earthy seasoning, while celery, carrot and bell pepper bring extra color and texture to the plate.

A homemade fig tart provides a fruit-forward finish to the meal. Fresh figs sit over almond cream and shortcrust pastry, balancing the savory courses with a gently rich, nutty dessert. Together, these three recipes create a varied menu that moves from spiced vegetables to crisp fish and finishes with seasonal fruit—an inviting choice for a relaxed lunch or dinner.

Cabbage poriyal: a fragrant, spiced vegetable starter

Cabbage poriyal makes a savory opening for this menu, turning chopped cabbage and onion into a fragrant dish with South Indian-inspired seasonings. Mustard seeds and chana dal bring a toasty note, while turmeric adds warmth and color. Green chillies, curry leaves and chopped coriander contribute fresh, aromatic character. The result is a lively vegetable starter that complements the sweeter flavors of the fish course without competing with them. Adjust the salt as needed, and serve the poriyal as a flavorful first course or a vegetable side at the table.
Cabbage poriyalRecipe Cabbage poriyal

Heat oil in an available vessel,add mustard seeds when it pop add chana dal fry folden brown.

Pineapple honey fish fillet for a colorful main course

Fish fillet in pineapple honey sauce is the centerpiece of this menu, pairing breaded cream dory with a sweet-tangy vegetable sauce. The fillets are coated with flour, beaten egg and breadcrumbs, with calamansi juice, pepper and fish sauce adding flavor. Crushed pineapple and honey form the sauce’s fruity base, joined by carrot, celery, bell pepper, ginger, onion and garlic. Tomato paste and fish sauce deepen the savory notes, while a cornstarch mixture thickens the sauce. This colorful main dish brings crisp coating and glossy, vibrant sauce together in each serving.
Fish fillet in pineapple honey sauceRecipe Fish fillet in pineapple honey sauce

For the Fish fillet : Marinade the fish with calamansi juice, garlic, ground pepper and fish sauce. Set aside for about 10 mins. Roll the fillet into flour, dip in egg and coat with bread crumbs. Fry until golden brown. Set aside. For the sauce: In a

Homemade fig tart with almond cream

Homemade fig tart closes the meal with fresh fruit, crisp pastry and a tender, nutty filling. A shortcrust pastry base holds almond cream made with eggs, brown sugar, softened butter and almond flour, while approximately 13 figs provide the tart’s juicy, seed-speckled topping. The combination offers a satisfying contrast between the buttery crust, smooth cream and soft fruit. It is an appealing dessert after the savory, sweet-tangy fish course, bringing a naturally fruity finish to the menu. Choose fresh figs with smooth, unblemished skin and a slight softness for an attractive topping.
Homemade fig tartRecipe Homemade fig tart

Figs... this little juicy fruit filled with seeds that crunch between your teeth... :-) We love them in jam, in cakes, and especially in tarts! Step by step, follow our recipe and combine shortcrust pastry, almond cream, and beautiful fresh figs to...

Frequently asked questions

How should I prepare the cabbage for poriyal?
Chop the cabbage and onion, and slit each green chilli halfway open as specified in the ingredients.

Can I adjust the heat in the cabbage poriyal?
The recipe uses 3–4 green chillies; choose within that range to suit your preferred level of heat.

What fish is specified for the main dish?
The recipe calls for 500 g of cream dory fish fillet.

What gives the fish sauce its sweet-tangy flavor?
Crushed pineapple and honey provide sweetness, while calamansi juice seasons the fish fillets.

How do I choose fresh figs for the tart?
Choose figs that are firm but slightly soft to the touch, with smooth, unblemished skin.

Can I use dried figs in the tart?
Yes. Rehydrate dried figs in warm water for about 30 minutes before using them.

How should I store the finished fig tart?
Cover it with plastic wrap and refrigerate; the provided recipe FAQ recommends keeping it for 2 to 3 days.

Shopping list for the complete menu

Cabbage poriyal
  • Cabbage — 1/4 kg (chopped)
  • Onion — 1 medium size (chopped)
  • Green chillies — 3-4 (half slit open each)
  • Curry leaves — few
  • Corinader leaves — few (chopped)
  • Turmeric Powder — 1/4 teaspoons
  • Mustard seeds — 1/2 teaspoons
  • Chana dal — 1 tablespoon
  • Oil — 3 teaspoons
  • Salt — as needed
Fish fillet in pineapple honey sauce
  • Fish fillet (cream dory) — 500g
  • Calamansi juice — 1/4 cup
  • Flour — 1 cup
  • Bread crumbs — 1 cup
  • Egg — 1 (beaten)
  • Ground pepper
  • Fish sauce — 1 tbsp, plus to taste
  • Carrot — 1 small (sliced)
  • Celery — 2 stalks (chopped)
  • Bell pepper — 1 (strips)
  • Ginger — 1 thumb (strips)
  • Onion — 1 (chopped)
  • Garlic — 2 cloves (minced)
  • Honey — 4 tbsp
  • Crushed pineapple (in can) — 3/4 cup
  • Tomato paste — 1 tbsp
  • Water — 2 cups
  • Cornstarch — 1 tbsp (dissolved in 1/4 cup water)
Homemade fig tart
  • Figs — 13 (approximately)
  • Shortcrust pastry crust — 1
  • Eggs — 2
  • Brown sugar — 2.2 oz (65 gr)
  • Butter (softened) — 2.2 oz (65 gr)
  • Almond flour — 1.3 cup (125 gr)
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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