This recipe is typical of Keralan cuisine which features lots of fresh fish and coconut. Turbot is a delicate fish so you do not need to marinate it for too long - 20 minutes will be adequate.

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  • 2 tsp coconut oil

  • 100g finely sliced shallots

  • 4 garlic cloves, finely sliced

  • 2cm ginger, peeled and finely sliced

  • 1 tbsp white vinegar

  • 2 tbsp water

  • 1 tbsp black pepper corns

  • 1 whole turbot, 1.5kg+

  • 1 large onion, finely sliced

  • 3 green chillies, shredded

  • 20 fresh curry leaves

  • 1 tsp black mustard seeds

  • 2 tbsp vegetable oil

  • 1 tbsp sesame seeds

  • Large bunch coriander

  • Salt


  • 1.

    Soften the shallots, garlic and ginger with the oil and then blend with the vinegar and 2 tbsp water.  Toast and grind the pepper, add to the paste.

  • 2.

    Slash the turbot and rub in the spice paste. Allow to marinate briefly.

  • 3.

    Sautee the onions in the remaining coconut oil, when softened, stir in the chillies, curry leaves and mustard seeds.  Oil the foil and strew with coriander leaves and sesame seeds.  Add half the onion and season with salt. Lay the fish on top and spread over the remaining onions. 

  • 4.

    Sprinkle with a little more vinegar and seal.  Roast for 30 minutes at 200C and serve with boiled rice.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 726kj
  • Fat Total 31g
  • Saturated Fat 7g
  • Protein 85g
  • Carbohydrate 27g
  • Sugar 7g
  • Sodium 1584mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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