For at-home preparation, we are pleased to share recipes of two dishes from the Skirball Suppers menu, as well a cocktail, to complement your meal. Cook in the comfort of your own kitchen, then spend the evening enjoying cuisine, culture, and community as you tune in to Skirball Stages: Aditya Prakash Ensemble and Rini.  

Click on the links below to go directly to each recipe.


Fillet of Pacific white sea bass in banana leaf marinated and gently steamed with fresh curry leaves, lime juice, and spices

Vegetable biryani (V) (GF)


Lychee Mule

fish image

Left: Chopping tomatoes © Right: Fish in banana leaf © Kitsana.

Fillet of Pacific white sea bass in banana leaf marinated and gently steamed with fresh curry leaves, lime juice, and spices

Yield: 4 servings
Time: 40 minutes

For the fish:

  • 4 filets sea bass (6 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder (or Kashmiri chili powder for mild spice, or a spicier red chili)
  • 2 tablespoons coconut oil

For the masala:

  • 1 tablespoon coconut oil
  • 10 medium shallots or 2 onions, diced
  • 3 sprigs curry leaves
  • 1-inch piece of ginger, minced
  • 2 tomatoes, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoons ground coriander
  • ½ teaspoon salt
  • 2 sprigs coriander leaves
  • 2 tablespoons fresh shredded coconut

For wrappings:

  • 4 long banana leaves or aluminum foil (12 inches each)
  • Twine
  • 1 tablespoon coconut oil

Steps for fish:

  1. Sprinkle salt, turmeric, and chili powder on fish, spreading evenly on both sides. Set aside and let marinate for 10 minutes.
  2. Heat coconut oil in pan and sauté fish for 1 to 2 minutes each side. Set aside to cool.

Steps for the masala:

  1. Heat coconut oil in a pan and add shallots, curry leaves, and ginger. Cook until shallots are soft and just starting to brown.
  2. Add tomatoes, turmeric, chili powder, coriander, and salt. Cook until tomatoes are cooked but still juicy.
  3. Remove from heat and add coriander leaves and coconut. Stir well.

Steps to assemble wrappings:

  1. Run banana leaves over open flame until they become soft (about 3 or 4 seconds).
  2. Put 2 tablespoons of the masala in center of each banana leaf and place fish on top.
  3. Fold banana leaf around fish and tie with twine.
  4. Heat coconut oil in pan on low heat and place wrapped fish in pan seam side down. Cover pan and cook for 5 minutes.
  5. Turn wrapped fish over, cover pan, and cook for 5 more minutes. Serve with lime or lemon wedges.

biryani image

Left: Chopping green beans, photo by Todd Porter and Diane Cu. Right: Vegetable biryani ©

Vegetable biryani

Yield: 4 servings 
Time: 40 minutes 


  • 1 cup basmati rice
  • 3 cups water
  • 2 tablespoons coconut oil or ghee
  • 1 large onion, thinly sliced
  • 2-inch piece of ginger, chopped
  • 4 garlic cloves, chopped
  • 2 or 3 green chilis, thinly sliced lengthwise
  • 2 tomatoes, chopped
  • 1 large carrot, cut into 1-inch sticks
  • ½ cup green beans, sliced ½-inch
  • ½ cup cauliflower florets
  • ¼ cup peas
  • ¼ cup chopped coriander leaves
  • ¼ cup chopped mint leaves
  • 1 bay leaf
  • 1 tablespoon ground coriander
  • ¼ cup toasted cashew pieces for garnish
  • ¼ cup coriander leaves for garnish

For the masala:

  • 3 green cardamom pods
  • 1 black cardamom pod
  • 1-inch cinnamon stick
  • 1 piece star anise
  • 1 teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon whole black peppercorns
  • 2 whole cloves
  • 1 tablespoon red chili powder
  • ⅛ teaspoon nutmeg


  1. Heat a dry pan over medium heat and add all masala ingredients except chili powder and nutmeg. Toast until cumin seeds start to dance. Let cool and grind to a powder.
  2. Rinse and soak rice in water for 30 minutes.
  3. Bring 1½ cups of water to a boil, add rice, and cover. Cook for 8 minutes or until rice is 75% cooked. Set aside to cool.
  4. Heat 2 tablespoons of coconut oil in a pan. Add onions, ginger, garlic, and green chilis and cook until onions start to brown. Add tomatoes and cook until tomatoes soften.
  5. Add vegetables, ground coriander, masala, chili powder, nutmeg, and rice. Stir until rice is fully coated with the masala.
  6. Add 1½ cups of water and bay leaf, cover, and cook for 5 minutes over medium heat. Turn off heat and let sit for 5 more minutes.
  7. Stir in mint and chopped coriander leaves. Garnish with cashew and coriander leaves, and serve.

cocktail image

Lychee mule, courtesy of Skirball staff

Lychee Mule

Yield: 1 drink 
Time: 5 minutes 


  • 2 ounces vodka (exclude for a non-alcoholic drink)
  • 1 ounce lychee juice (Ceres brand is available at Whole Foods and Sprouts)
  • ½ ounce fresh lime juice
  • Ginger beer
  • Lime or lychee for garnish


  1. Add vodka, lychee juice, and lime juice in a tall glass.
  2. Fill glass with ice and top with ginger beer.
  3. Garnish with a lime wedge, lychee, or both.