Save to your scrapbook
Wrapped sea bass with tamarind and ginger chutney
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This Keralan dish is called pollichathu - or burnt - as the fish is best slightly charred. Serve it with chapattis (see opposite) and this sweet, spicy chutney, pulinji.
Typical values per serving:
This recipe was first published in Sat Aug 01 01:00:00 BST 2009.