Grilled Barramundi
Alleppey Curry, Masala Kappa Pavé, Rice Cake, Pickled Mustard Seeds, Garlic Flowers
Chef Pujan Sarkar of Tiya | San Francisco, CA
Yield: 2 servings
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Marinated Barramundi:
Two 6-ounce barramundi fillets
1 tablespoon ginger-garlic paste
1 tablespoon chile powder
1 tablespoon neutral oil
1 teaspoon lime juice
2 grams potato starch
Kosher salt
Alleppey Curry:
1 tablespoon coconut oil
50 grams chopped onions
1 teaspoon mustard seeds
3 curry leaves
1 green chile
50 grams chopped mango
1 tablespoon ginger-garlic paste
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 stalk lemongrass
50 milliliters coconut milk
Granulated sugar
Masala Kappa Pavé:
1 tablespoon coconut oil
2 tablespoons chopped onions
1 teaspoon mustard seeds
3 curry leaves
50 grams potatoes, boiled and mashed
50 grams kappa, boiled and mashed
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ green chile, seeded and chopped
Crushed black pepper
Rice Cake:
50 grams Gobindobhog rice, boiled and mashed
1 tablespoon ghee
Green chile
Lime zest
Kosher salt
To Assemble and Serve:
Pickled mustard seeds
Garlic flowers
METHOD
For the Marinated Barramundi:
Place fish in a shallow baking dish and set aside. In a mixing bowl, combine ginger-garlic paste, chili powder, oil, lime juice, and potato starch. Season with salt. Coat fish with mixture. Cover and refrigerate.
For the Alleppey Curry:
In a sauté pan over medium heat, warm coconut oil. Add onions, mustard seeds, curry leaves, and green chile. Cook until onions are well caramelized. Add mango, ginger-garlic paste, turmeric, salt, and lemongrass. Cook until mango is fork-tender. Add coconut milk. Let simmer 10 minutes. Remove from heat and let cool. Transfer to a Vitamix Commercial blender and purée until smooth. Season with sugar. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Masala Kappa Pavé:
In a sauté pan over medium heat, warm coconut oil. Add onions, mustard seeds, and curry leaves. Sauté until onions are caramelized. Add potatoes, kappa, turmeric, salt, and chiles. Season with black pepper. Mix until fully combined and warmed through. Remove from heat and let cool. Once cooled, transfer to a sheet tray. Cover and refrigerate until set.
For the Rice Cake:
In a mixing bowl, combine mashed rice and ghee. Season with green chile, lime zest, and salt. Transfer to a sheet tray. Cover and refrigerate until set.
To Assemble and Serve:
Prepare and heat grill. In a saucepan over low heat, warm Alleppey Curry. Place Marinated Barramundi on hot grill and cook to desired doneness. Set aside. On a clean work surface, portion Masala Kappa Pavé and Rice Cake. Set aside. Place 1 portion Rice Cake in the center of a shallow serving bowl. Top with 1 portion Masala Kappa Pavé and 1 fillet grilled Marinated Barramundi. Garnish with pickled mustard seeds and garlic flowers. Pour warmed Alleppey Curry around bowl.
