Kokum and curry leaf crusted sea bream recipe
Sea bream fillets coated with a spicy crust and a coconut sauce, with a secret ingredient... Marmite! Serve with stir fried spinach and garlic.
Ingredients
- 4 sea bream fillets, medium-sized, scaled and pin-boned
- 0.5 tsp salt
- 0.5 lemon, juice only
- 1 green chilli, finely chopped
- 1 tsp ginger, chopped
- 0.5 tsp fennel seeds
- 0.5 tsp onion seeds, chopped
- 10 fresh curry leaves, finely shredded
- 5 kokum berries, chopped
- 2 white onion, finely chopped
- 2 green chillies, finely chopped
- 1 tsp ginger, finely chopped
- 1 pinch turmeric powder
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 tsp Marmite
- 1 white onion, sliced
- 2 green chillies (cut into long thin strips)
- 3 cm ginger (cut into long thin strips)
- 0.5 tsp turmeric powder
- 150 ml coconut milk
- 100 ml fish stock
- 0.5 tsp Marmite
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Mix together all the ingredients for the marinade, and then rub them over the sea bream fillets and set aside.
- For the spice crust: heat the pan and pour in the oil. When it is hot add the shredded curry leaves, chopped onion, a pinch of salt, a pinch of turmeric and sauté well.
- Now add the chopped green chilli and ginger. When the onion turns a nice soft texture add the kokum berry, sugar and marmite and then check the seasoning. Keep it to one side.
- For the sauce: heat the oil in a large pan and add the green chilli, ginger, sliced onion, and salt and sauté well.
- When the onion starts to get nicely soft, add the turmeric powder, fish stock, coconut milk and Marmite and leave to simmer for ten minutes. Check the seasoning and adjust according to taste.
- To finish, heat the pan and add 1 tablespoon of oil. Once the oil is nicely hot add the sea bream skin side down and sear for two minutes. Then turn onto the other side and cook for a further two minutes.
- Serve the sea bream skin side up, adding the spice crust on top. Finish by adding the sauce and some stir fried spinach and garlic.
Created by Vivek Singh for Cinnamon Soho in partnership with Marmite.
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