Herbie makes Cochin-style Barbecued Seafood.

Ian “Herbie” Hemphill visits South India, and makes Cochin Style Seafood at Brunton’s Boatyard Hotel in Cochin.

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Here is the Recipe:

Cochin-style barbecued seafood Serves 4

INGREDIENTS:

  • 2 tablespoons grated onion
  • 6-8 curry leaves, crumbled
  • pinch medium ground chilli
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 4 king tiger prawns, peeled and deveined
  • 2 rock lobsters, halved lengthways
  • 1 red onion, finely sliced
  • ½ cup coriander leaves fresh
  • 1 lime, cut into wedges

METHOD:

  • Pound the onion and curry leaves together in a pestle and mortar to form a coarse paste.
  • Stir in ground chilli, garam masala and salt and mix well.
  • Brush mixture evenly onto seafood and allow to marinate for 30 minutes or as long as possible.
  • Heat a barbecue grill or plate over medium high heat and cook seafood 4-5 minutes on each side or until cooked through.
  • Serve hot, topped with onion rings, coriander and lime wedges.