Crisp fried pomfret marinated in a melange of spices. A warm, sweet and tangy salad of cabbage, kiwi, mild spices and coconut makes a great side!
Fish cooked with tamarind juice, coconut, onions, tomatoes and chillies, without a drop of oil, in a clay pot. Fresh, fast and flavorsome!
The good old fish fingers with an extra crunch of popcorn. Fish fingers wrapped in a popcorn and bread crumb mixture. Bake or deep fry in hot oil.
A fishy party starter! Steamed fish minced with spices, combined with potatoes, shaped into cutlets and fried to perfection.
Fish fillets cooked in coconut milk with tamarind, mustard seeds and other aromatic spices. Goes best with rice laced with desi ghee.
Steamed in a range of assorted flavours, fish fillets are served with a sweet and sour sauce. Pure indulgence, guilt free!
Chettinad is the cuisine of a region in Tamil Nadu known to be the spiciest and most aromatic cuisine in India.
This is a coconut curry with green coriander leaves. In the masala paste, coriander leaves are used to make the curry's green colour.
a blend of spices and fresh vegetables, Malabari fish curry comes straight from the lush green areas of India, this dish will be a perfect fit for a seafood lover's appetite.
Pan fried fish, cooked in a tomato concasse, spices and fish stock, served with the delicious wine sauce garnished over.