Kerala turbot

An aromatic marinade adds flavour to turbot in Ross Burden's delicious recipe for an Indian fish-dish
By Ross Burden
Kerala turbot
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 tsp coconut oil
  • 100 g shallots, finely sliced
  • 4 clove garlic, finely sliced
  • 2cm fresh ginger, finely sliced
  • 1 tbsp white malt vinegar
  • 2 tbsp water
  • 1 tbsp black peppercorns
  • 1 turbot, over 1.5kg, cleaned and gutted
  • 1 large onion, finely sliced
  • 3 green chillies, shredded
  • 20 fresh curry leaves
  • 1 tsp black mustard seeds
  • 2 tbsp vegetable oil
  • large bunch of coriander, leaves picked
  • 1 tbsp sesame seeds
  • salt
  • boiled rice, to serve

Tips and Suggestions

Coconut oil, fresh curry leaves and black mustard seeds can be found in Asian food stores.


1. Heat 1 teaspoon of coconut oil in a frying pan. Add in the shallots, garlic and ginger and fry gently until softened.

2. In a food processor, blend the fried shallot paste with the vinegar and water.

3. Dry-fry the peppercorns and finely grind. Mix the ground peppercorns into the shallot mixture.

4. Cut slashes in either side of the turbot and rub in the shallot paste. Set aside to marinate briefly.

5. Preheat the oven to 200°C/gas 6.

6. Heat the remaining coconut oil in a frying pan. Add in the onion and fry gently until softened.

7. Mix in the green chillies, curry leaves and mustard seeds and set aside.

8. Use the vegetable oil to oil a large piece of kitchen foil. Sprinkle with coriander leaves and sesame seeds over the foil. Add half the fried onion mixture and season with salt.

9. Lay the turbot on top and spread over the remaining onion mixture. Sprinkle with a little more vinegar and fold the foil over the fish, sealing the edges. Place the fish on a roasting tray.

10. Roast the turbot for 30 minutes and serve with boiled rice.

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