Kokum and curry leaf crusted sea bream recipe

Name: Kokum and curry leaf crusted sea bream recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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 (5.3fl oz) coconut milk; 100 ml (3.5fl oz) fish stock; 0.5 tsp Marmite; 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

Servings: persons

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
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 (5.3fl oz) coconut milk
100 ml (3.5fl oz) fish stock
0.5 tsp Marmite
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
Mix together all the ingredients for the marinade, and then rub them over the sea bream fillets and set aside.
2
For the spice crust: heat the pan and pour in the oil.
3
When it is hot add the shredded curry leaves, chopped onion, a pinch of salt, a pinch of turmeric and saute well.
4
Now add the chopped green chilli and ginger.
5
When the onion turns a nice soft texture add the kokum berry, sugar and marmite and then check the seasoning.
6
Keep it to one side.
7
For the sauce: heat the oil in a large pan and add the green chilli, ginger, sliced onion, and salt and saute well.
8
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.
9
Check the seasoning and adjust according to taste.
10
To finish, heat the pan and add 1 tablespoon of oil.
11
Once the oil is nicely hot add the sea bream skin side down and sear for two minutes.
12
Then turn onto the other side and cook for a further two minutes.
13
Serve the sea bream skin side up, adding the spice crust on top.
14
Finish by adding the sauce and some stir fried spinach and garlic.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 sea bream fillets, medium-sized, scaled and pin-boned, 0.5 tsp salt, 0.5 lemon, juice only, 1 green chilli, finely chopped, and more.

Yes, Kokum and curry leaf crusted sea bream recipe falls under the Seafood 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.

That's it — enjoy your meal!