Rice-Crusted Sea Bream with Kerala Curry Sauce

Vivek Singh's stylish, modern Indian fish dish combines grilled sea bream fillets with a South Indian curry sauce
Rice-Crusted Sea Bream with Kerala Curry Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 8 sea bream, fillets
  • 2 tbsp vegetable oil
  • 1 tsp nigella seeds
  • 2 tsp salt
  • 2 tbsp pressed rice flakes
  • wilted spinach, to serve

For the sauce:

  • 4 tbsp vegetable oil
  • 8 curry leaves
  • 125 g onions, chopped
  • 2 tbsp chilli powder
  • 1 tsp salt
  • 70 g tomatoes, skinned and chopped
  • 5 g kokum
  • 225 ml coconut milk, tinned or frozen, thawed


1. Marinate the bream fillets with 1 tablespoon of oil, onion seeds and salt for 20 minutes.

2. Heat 1 tablespoon of oil in a large, heavy-based frying pan. Fry the sea bream fillets, skin side-down for 1 and a half minutes, then turn over and fry for a further 1 and a half minutes.

3. To make the sauce, heat the oil in a separate frying pan. Fry the curry leaves and onion until the onion begins to brown, around 5 minutes. Add the chilli powder, salt and tomatoes. Cook for about 3 minutes.

4. Add the kokum, then stir in the coconut milk and simmer, stirring now and then, until the sauce is thick and creamy.

5. Preheat the grill. Just before serving, sprinkle the fish fillets with pressed rice flakes. Grill the fish for 1 minute.

6. Serve the fish with the sauce on a bed of wilted spinach.

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