Fresh Catch: Coastal and Naati Seafood Preparations
Forget the farm-bred varieties. I source wild-caught fish directly from coastal suppliers and prepare them with simple, honest masalas that let the meat do the talking.
This is Tawa Grilled Karimeen, or Pearlspot. I keep it simple with just a salt and chilli powder rub, grilled in curry leaf seasoned coconut oil over a banana leaf to let the fish's natural flavour shine.
My Tawa Grilled Seer Fish steak is smoky, spicy, tangy, and meaty. The marinade is inspired by my travels across Karnataka, Kerala, and Tamilnadu, where this fish has a cult following.
Prawn Bhajji with a tangy tamarind chutney. These crispy, savoury fritters are a perfect starter and a unique take on a classic snack.
My version of the classic French Prawns in Butter Garlic sauce. I use fresh prawns from the Bay of Bengal, flavourful naati garlic, and organically grown herbs for a simple yet elegant dish.
A glimpse of the variety I offer, from pan-fried fish and pork to rich organ meat preparations.
A close-up of the Tawa Grilled Karimeen, showing the perfect char and the fragrant curry leaves.
The full plate presentation of my Tawa Grilled Karimeen, served with a slice of lime on a banana leaf.
Another detailed shot of the grilled Karimeen, highlighting the crispy skin and moist flesh.
A close-up view of the grilled Karimeen, ready to be flaked off the bone.
The beautiful texture of the Tawa Grilled Karimeen, a favourite for over 20 years.
About Fresh Catch: 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.
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