Seafood Broth Pour-Over

Name: Seafood Broth Pour-Over
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Modern Kerala Fusion
Ingredients: 700 g seafood mix (frozen); ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions or 12 shallots, thinly sliced; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 2 tablespoons Kashmiri red chilli powder; ½ teaspoon turmeric powder; 1½ tablespoons coriander powder; ½ teaspoon ground fenugreek; 3 pieces Kudampuli (Malabar tamarind), rinsed; 500 ml water; 1 teaspoon fine salt; 1 tablespoon coconut oil; 1 sprig curry leaves

About Seafood Broth Pour-Over

Seafood Broth Pour-Over is a modern Kerala-inspired dish built around a hot, aromatic broth served over carefully prepared seafood. The format is contemporary, but the flavour direction draws from Kerala fish curries: curry leaves, coconut, ginger, chilli, sourness and warm spices brought together in a lighter, more refined style.

It is not a traditional Kerala recipe. Instead, it takes familiar seafood curry flavours and presents them in a way that feels suited to restaurant starters, tasting menus, private dining or premium catering.

The broth should be clear enough to feel light, but still carry depth. It should not become a thick curry. Fish, prawns, mussels or other seafood can be placed in the bowl first, with the hot broth poured over immediately before serving.

Cooking Seafood Broth Pour-Over Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main challenge is building a broth with enough depth while keeping the seafood tender.

For home cooks, use firm fish such as cod loin, hake, sea bass or salmon, alongside raw prawns or shellfish where available. The seafood should be lightly cooked or gently poached before the broth is poured over. Dried curry leaves are widely available through South Asian grocery shops and work well in the broth base or final garnish.

For professional kitchens, this dish works best when the broth and seafood are managed separately. The broth can be made ahead, strained and reheated, while seafood portions are cooked close to service. Pouring the broth at the pass or table gives better control over texture and creates a more memorable presentation.

This is a Kerala-inspired modern dish rather than a traditional preparation. Its value comes from using the familiar warmth and aroma of Kerala seafood cooking in a lighter, more contemporary format.

Seafood Broth Pour-Over

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Modern Kerala Fusion

Ingredients

blank

700 g seafood mix (frozen)
½ teaspoon turmeric powder
¾ teaspoon fine salt

blank

3 tablespoons coconut oil
2 medium onions or 12 shallots, thinly sliced
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
2 tablespoons Kashmiri red chilli powder
½ teaspoon turmeric powder
1½ tablespoons coriander powder
½ teaspoon ground fenugreek
3 pieces Kudampuli (Malabar tamarind), rinsed
500 ml water
1 teaspoon fine salt

blank

1 tablespoon coconut oil
1 sprig curry leaves

Directions

blank

Mix the main ingredient with turmeric and salt. Rest for 15 minutes while preparing the sauce.

blank

Heat coconut oil. Cook onions or shallots and curry leaves until soft.
Add ginger and garlic. Cook for 2 minutes.
Lower the heat. Add chilli powder, turmeric, coriander and fenugreek with a splash of water. Cook for 1 minute.
Add Kudampuli and water. Simmer for 10 minutes.

blank

Add the defrosted seafood mix and simmer gently for 15 minutes or until cooked through.
Finish with remaining curry leaves and coconut oil. Rest before serving.

Back to blog

A More Practical Route to Seafood Broth Pour-Over

Seafood Broth Pour-Over is a modern plated application where a tangy broth needs enough depth to carry the seafood without overwhelming its natural sweetness. Building that balance from scratch can be demanding during service. For a more practical route to this elegant coastal flavour direction, explore the CoChilli Pro product used for this dish below.