Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

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