This sea bream fillet is made with a spiced marinade, wrapped in a banana leaf and pan fried.

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Glasgow's Dakhin restaurant shares this recipe for a fish dish, which is also served at their restaurant.

Ingredients

  • For the Sea Bream:
  • 2 Sea Bream Fillet
  • 20g Ginger-garlic Paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Black Peppercorns (crushed)
  • 1 tsp Lemon Juice
  • A pinch of Turmeric Powder
  • 1 Banana Leaf (around 12 inch square)
  • Salt to taste
  • For the sauce:
  • 1 brown onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp Red Chilli Powder
  • 1 tsp coriander powder
  • 1 pinch Turmeric Powder
  • 1.2 tsp Lemon Juice
  • 4-5 Curry Leaves
  • Salt to taste

Method

For the Sea Bream

Mix the ginger-garlic paste, red chilli powder, coriander powder, black peppercorns, turmeric powder and lemon juice in a bowl.

Place the bream fillets in the bowl and coat thoroughly.

Wrap the bream up in the banana leaf.

Set aside for about 15 minutes.

Heat oil in frying pan.

Pan fry banana leaf wrapped bream for around 10 mins.

Turn over and fry for a further 10 minutes.

For the sauce

Heat oil in a pan.

Add the onion and sauté till it browns.

Now add the ginger garlic paste and mix well.

Add the tomato and curry leaves and cook.

After around 5 minutes add the red chilli powder, coriander powder and turmeric powder.

Add 1 cup hot water and stir while sprinkling the lemon juice.

Cook for another 10-15 minutes till it becomes a thick sauce.

Serve with bream with the sauce on the side with steamed basmati rice.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.