The Jewish community in Fort Cochin has been known for its contribution to the society & culture in Kerala. Fleeing from religious persecution the Jews landed in Cochin where the King of Cochin welcomed them and gave them space in Fort Cochin to settle in. The Jews traded from the Cochin port in spices.
One of my early experiences in Brunton Boatyard (a @cgh earth property) where I worked for a long time this was one of our signature dishes. This was a dish taken from the Jewish cookbook. We use the grey mullet fish which was kosher(food that the Jews are allowed to consume, the grey mullet has large scales). I have had this recipe featured in books , shows and have guests come from all over world for a taste of it. This is been an all time favourite of mine.
- Fish – Grey Mullet : 1 fish of 600 to 700 gms
- Shallots : 10 nos
- Curry Leaves : 1 spring
- Ginger : 1 large piece
- Green Chilly : one small
- Cardamom powder : just a pinch
- Lime juice : 2 limes
- Salt : To Taste
- Oil: little for grilling
- Clean and remove the head. De-bone the fish by slitting from one side and flatten it with the tail.
- Marinate with half of lime juice and salt and keep aside for 5 minutes.
- Broil the shallots, curry leaves, ginger, garlic & green chilly till transparent. Make this to a rough paste with lime juice, cardamom powder and salt.
- Apply the above paste to the bottom part of the fish and grill in a griddle plate, cooking only the bottom part of the fish.
- Remove from the grill by placing it on a plate and cook the top part under a salamander for a minute.
- Use the same marinade for the okra, aubergine & potato.
- Make a clear stock with the mullet bones and flavor with saffron and thicken with coconut cream.
In this Recipe
Subscribe to our Weekly Recipe Newsletter
Recipes from Professional chefs sharing their secrets