Seabass Polichathu
By Executive Chef David Tilly
- Apply ginger garlic juice, turmeric, red chilli powder and lemon juice to the fish and seep it aside.
- Crackle mustard seeds in coconut oil, followed by curry leaves, shallots and tomatoes.
- Finish the masala with fennel powder, crush black pepper and lemon juice.
- Coat the pre-marinated fish with masala and sear it.
- Serve it hot with Rice or Vegetable