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Brochette of seer fish

Suresh Kumar from Coconut Coast
Suresh Kumar and Txuku Solana sear an assortment of marinated fish and serve their creation with a spicy sauce from Travancore

Brochette of seer fish

Method

1. Place the fish and prawns in three separate bowls. Mix the different marinades with each fish and set aside for one hour. Thread the fish cubes and prawns onto skewers, alternating the layers with yellow and green peppers and red onion wedges.

2. For the sauce, heat the coconut oil in a large saucepan, toss in the mustard seeds followed by the fenugreek seeds, ginger and garlic, chillies and curry leaves. Swirl around over a medium heat for a minute, stirring all the time.

3. Tip in the chopped onions and fry until golden. Add the chilli powder, turmeric tomatoes, water and kokum. Simmer for 5-10 minutes until the sauce thickens.

4. Heat a griddle over a moderate heat and drizzle with a little coconut oil. Fry the fish for 5-7 minutes, turning occasionally. Serve straight away, accompanied with the warm sauce.

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Serves: 6

Prep: 20 min, plus one hr marinating time
Cook: 30 min

Ingredients
500g seer fish, cut into 4cm cubes
12 tiger prawns, shelled
500g Salmon, cut into 4cm cubes
2 tbsp coconut oil

For the seer fish marinade:

2 tbsp Yogurt
salt and pepper

For the prawn marinade:

juice of 1 lime
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp Turmeric
1/2 tsp Salt
1/2 tsp Chilli powder

For the salmon marinade:

3cm piece of Ginger, grated
2 tbsp Olive oil
1/2 tsp Salt

For the Travancore sauce:

2 tbsp coconut oil
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
3 garlic clove, chopped
3cm piece of fresh root ginger, chopped
3 green chillies, chopped
15 curry leaves
3 Onions, diced
350g Tomatoes, blended in a food processor until smooth, strained to remove skin and seeds
125ml water
1 tbsp kokum