Brochette of Seer Fish

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
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus one hr marinating time
  • Effort: easy



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

For the seer fish marinade:

  • 2 tbsp yogurt
  • salt and black pepper

For the prawn marinade:

  • juice of 1 limes
  • 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 clove garlic, chopped
  • 3cm piece of ginger, chopped
  • 3 green chillies, chopped
  • 15 curry leaves
  • 3 onions, diced
  • 350 g tomatoes, blended in a food processor until smooth, strained to remove skin and seeds
  • 125 ml water
  • 1 tbsp kokum

For the skewers:

  • 1 yellow pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 onion, cut into wedges


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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