Kokum and curry leaf crusted sea bream

Kokum and curry leaf crusted sea bream
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Method

  1. Mix together all the ingredients for the marinade, and then rub them over the sea bream fillets and leave aside.
    For the spice crust
  2. Heat the pan and pour in the oil. When it is hot add the shredded curry leaves, chopped onion, a pinch of salt, a pinch of turmeric and sauté well. Now add the chopped green chilli and ginger. When the onion turns a nice soft texture add the kokum berry, sugar and marmite and then check the seasoning.  Keep it to one side.
    For the sauce
  3. Heat the oil in a large pan and add the green chilli, ginger, sliced onion, and salt and sauté well. 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. Check the seasoning and adjust according to taste.
    Finishing
  4. Now heat the pan and add 1 tablespoon of oil. Once the oil is nicely hot add the sea bream skin side down and sear for two minutes. Then turn onto the other side and cook for a further two minutes. Serve the sea bream skin side up, adding the spice crust on top. Finish by adding the sauce and some stir fried spinach and garlic.

Recipe created by Vivek Singh for Cinnamon Soho in partnership with Marmite.

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Tip

Serve this crusted fish with a marmite and coconut sauce

Ingredients

4 sea bream fillets, medium sized, scaled and pin-boned
1/2 tsp salt
Juice of 1/2 lemon
1 green chilli, finely chopped
1 tsp ginger chopped
1/2 tsp fennel seeds
1/2 tsp onion seeds chopped
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
Pinch of turmeric powder
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp sugar
1/2 tsp Marmite
1 white onion sliced
2 green chillies (cut into long thin strips)
3 cm ginger (cut into long thin strips)
1/2 tsp turmeric powder
150ml coconut milk
100ml fish stock
1/2 tsp Marmite

Notes

Time: 20 mins
Serves: 4
Nutrition: n/a