Indian Spiced Sea Bream – a delicious recipe with ground coriander, ground cumin, cumin seeds, garam masala, bream, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dry toast spices in a small frying pan over low heat until fragrant.
2
Score fish through the thickest part of flesh. Drizzle with lemon juice then coat in spice mixture.
3
Cut 1 banana leaf into 4 - 12 inch squares. Using tongs, dip 1 square at a time into boiling water. Remove immediately and rinse under cold water. Pat dry. Trim remaining banana leaf to fit a grill pan.
4
Preheat grill. Place banana leaves on a clean work surface. Distribute cilantro and lemon slices between leaves. Top with fish. Fold opposite corners of leaves over to enclose fish and secure with butcher's twine. Line a grill pan with the trimmed banana leaf then arrange parcels on top. Cook for 20 mins, turning once, or until fish is cooked through. Serve in parcels.
77
kcal
Calories
1
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp cumin seeds, 1/2 tsp garam masala, and more.
Yes, Indian Spiced Sea Bream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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