(Image by author)

Score the Black Bream and stuff it with the spicy paste. Place it on a kitchen foil and it will be ready for grilling.

Ingredients

• One fine tail of Black Bream (you can also use Sea Bass) fresh from the market.
• 2 fresh limes (cut into wedges)
• 3 sprigs of of coriander chopped for garnishing
• 2 tablespoon of margerine/butter
• 2 teaspoon of Patak’s Kashmiri Massala Curry Paste
• A pinch of seasalt for marinating the fish

Method

1. Marinate the fresh Black Bream with seasalt and live in the fridge for at least 30 minutes. Then, mix the margerine and curry paste to create a spicy mixture in a small bowl and set aside (this is for stuffing the fish)

2. Preheat the grill to Medium Heat. Score both sides of the surface of the fish with a knife and then stuff the fish with the spicy paste from the small bowl that you just made.

3. Place the fish on a piece of kitchen foil and let it grill for about 10 minutes. Occassionally, turn the fish to stop it from burning.

4. Once the fish is cooked, squeeze some fresh lime juice on to it. Serve it on a nice plate and garnish it with some lime wedges and freshly chopped coriander.

Makes 4 servings

(Image by author)

The Black Bream ready for serving! This dish is created by me and my Punjabi husband. We are seafood lovers and we sometimes cook this dish for our family and friends and they love it!