An innovative fish preparation using the local ingredients with western techniques and presentation.


Black pomfret (fillet) - 300 gm

For the marinade

Coriander leaves - 50 g

Green chilli -10g



Lemon juice-20ml

Curd-50 ml

Breadcrumbs-30 g

Salt-To taste

Seafood Broth

Coconut oil- 20 ml

Chopped ginger- 10gm

Chopped garlic- 10gm

Curry leaf (chopped)- 1 sprig

Green chilli chopped- 5 gm

Turmeric powder- quarter tsp

Chilli powder- half tsp

Coriander powder- half tsp

Raw mango (small dice) -

25 gm

Onion (small dice) - 15 gm

Carrot (small dice) - 25 gm

Potato (small dice) - 30 gm

Mixed seafood (chopped squid,

prawns, fish) - 50 gm

Coconut milk- 70 ml


Blend the coriander leaves, green chilli, ginger, garlic together. Add the curd and lemon juice. Mix well. Add the bread crumbs into that and make a paste. Apply this on the fish and keep for 30 minutes.

Heat coconut oil in a pan, sauté chopped ginger, garlic, curry leaves and green chilli for two minutes. Add the chilli, coriander, turmeric powder and sauté. Add the raw mango, onion, carrot, potatoes, water and allow it to cook. Add the seafood, season well and finish with coconut milk.

Grill the marinated fish on a non-stick pan.

Place the seafood broth in a shallow plate and place the grilled fish on that. Garnish with lemon wedge. Serve hot appam or rice.

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