Fresh Catch: Coastal and Naati Seafood Preparations

When I say Karimeen, I mean wild-grown Pearlspot sourced directly from Vembanad Lake, not the farm-bred stuff flooding the market. I keep the preparation humble, using a salt and chilli rub, grilled in curry leaf-infused coconut oil over a banana leaf, so the meat stays moist and the skin gets that perfect char.

My approach to seafood is identical to my philosophy for meat: keep it simple, treat the ingredient with respect, and never hide the flavours under heavy, store-bought masalas. When you eat fish at my table, you are eating what I would feed my own family.

The Source Matters

Most seafood you find in the city is farm-bred and lacks the depth of flavour found in wild-caught varieties. I work with reliable fishmongers to bring in Seer fish from Mangaluru and Karimeen (Pearlspot) directly from Vembanad Lake in Kerala. This isn't about luxury; it is about proper, honest food that tastes the way it should.

The 'Naati' Tawa Approach

I don't deep-fry my fish in liters of oil. I use the Tawa grill method. By using curry leaf-infused coconut oil, I get a smoky, aromatic crispness on the outside while keeping the flesh succulent. My marinades are inspired by my travels across Karnataka, Kerala, and Tamil Nadu—a mix of heat, tang, and earthiness that brings out the natural sweetness of the catch.

My Seafood Staples

• Tawa Grilled Karimeen: The skin needs to be charred, and the meat needs to be soft. Simple as that.
• Seer Fish Steak: A dense, meaty cut that holds up to strong, smoky spices without falling apart.
• Butter Garlic Prawns: I use fresh Bay of Bengal prawns and locally sourced Naati garlic. No shortcuts, no bottled sauces, just fresh herbs and butter.