Bright tamarind, fiery green chilli and fragrant curry leaves give this cod plenty of character, while coconut rice and a mellow bottle gourd poriyal soften the edges. Finished with a silky Malabar sauce, it’s a dish that captures the warmth and complexity of South Indian coastal cooking in every bite.

Prep time – 5 Hours

Serving Size – 2-4 People

Ingredients:

For Cod Fish Marination

  • 60g ginger & garlic paste
  • 60g tamarind pulp
  • 40g green chili paste
  • 18g salt
  • 12g fish masala powder
  • 12g turmeric powder
  • 16g roasted Channa powder
  • 60g coconut oil
  • 10g finely chopped curry leaves
  • 50g lime juice

For Bottle-guard Poriyal

  • 50g coconut oil
  • 10g mustard seed
  • 6g roughly chopped curry leaves
  • 50g grated coconut
  • 6g chopped ginger
  • 250g small cubes of bottle guard
  • 40g chopped red onion
  • 6g chopped green chili
  • 2g turmeric powder
  • Salt for taste

For Coconut Rice Mix

  • 50g coconut oil
  • 10g urad dal
  • 10g mustard seed
  • 5g curry leaves
  • 2 dried red chilies
  • 3 split green chilies
  • 10g chopped ginger
  • 3g asafoetida
  • 100g whipping cream
  • 250g grated coconut
  • 500ml thick coconut milk

For Malabar Sauce

  • 100g coconut oil
  • 3g fenugreek
  • 3g mustard seed
  • 5 curry leaves
  • 250g shallot sliced
  • 5g sliced garlic
  • 10g chopped ginger
  • 3 split green chilies
  • 200g tomato slices
  • 5g turmeric powder
  • 10g coriander powder
  • 5g fennel powder
  • 500g coconut milk
  • 200g water
  • 80g tamarind pulp
  • 10g salt

Method:

Cod Fish Marination

  1. Mix all the ingredients in bowl, and apply this marination on a cod for at least 4 hours before cooking.

Bottle-guard Poriyal

  1. Heat coconut oil in a sauté pan. Add mustard seeds and allow them to crackle.
  2. Add curry leaves, ginger, green chili, and onion; sauté until fragrant.
  3. Stir in turmeric and bottle guard. Season with salt, add a splash of water, cover, and cook until the bottle guard is tender and translucent. Fold in grated coconut before serving.

Coconut Rice Mix

  1. Heat coconut oil in a sauté pan. Add mustard seeds and allow them to crackle.
  2. Add curry leaves, urad dal, whole dried chili, chopped ginger & green chili. Sauté until fragrant.
  3. Add grated coconut & coconut milk, rectify seasoning with salt.
  4. Add cooked rice with this coconut mix, finished with chopped cilantro.

Malabar Sauce

  1. Heat the coconut oil and crackle the mustard seeds.
  2. Add the fenugreek, curry leaves, green chilies, garlic, and ginger. Sauté until fragrant.
  3. Add the shallots and cook until translucent.
  4. Stir in the spices and cook until aromatic.
  5. Add the tomatoes, water and coconut milk. Simmer over low heat for 30 minutes.
  6. Finish with the tamarind pulp and adjust the seasoning with salt.

Meet Chef Ganesh Kavandar

Chef Ganesh Kavandar

Ganesh Kavandar is an accomplished culinary professional with over 16 years of international fine dining and luxury hospitality experience across the United States, Macau, Qatar, the UAE, India, and the cruise industry. He currently serves as Sous Chef at Copra & Eylan the Michelin recommended restaurant in San Francisco.where he oversees daily kitchen operations, menu execution, team leadership, and culinary excellence while working closely with the Executive Chef. 

Throughout his career, Ganesh has built an impressive portfolio with globally recognized hospitality brands, including Michelin-starred restaurants, Wynn Palace Macau, Alain Ducasse Restaurants, Norwegian Cruise Line, Hilton Hotels, Spotlight Restaurant Macau, and Eylan Restaurant. His expertise spans modern European cuisine, contemporary French techniques, international cuisine, Cal-Indian cuisine, and open wood-fire cooking programs, reflecting both versatility and innovation in high-end culinary environments. 

A skilled culinary leader, Ganesh has extensive experience in menu development, kitchen management, staff training, inventory and purchasing, HACCP compliance, quality assurance, and operational efficiency. He has successfully led multicultural kitchen teams, maintained exceptional food quality standards, and consistently delivered memorable dining experiences in fast-paced, high-end settings. 

Ganesh’s career reflects a strong passion for blending traditional culinary techniques with modern innovation while maintaining the highest standards of craftsmanship and hospitality. His leadership style emphasizes teamwork, mentorship, consistency, and continuous improvement, making him a valuable asset in Michelin-level and luxury hospitality operations. 

 

Photo: Amar D. Gupta/Siliconeer