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


  • Grate 1 piece of ginger and 3 pieces of garlic for the marinade
  • 4 Portions fileted Sea Bass, Kingklip or Salmon 
  • Salt
  • 10gr lime juice
  • 10gr chilli Powder 
  • 15gr Turmeric Powder 
  • 15gr coconut Oil 
  • 2gr mustard Seeds
  • 2gr Curry Leaves
  • 5gr chopped Shallots 
  • 2 Chopped Tomatoes
  • 1gr Crushed Black Pepper 
  • 2gr Fennel Powder