Your browser doesn't support HTML5 video.
Rasam – a sweet, sour, spiced southern Indian stock – forms the base of this incredible dish from acclaimed chef Vivek Singh. Topped with a meaty piece of halibut marinated with kokum berries (which gives it a characteristically Keralan fruity, sour tang), fresh mussels and stir-fried pak choi, this is a recipe which showcases some lesser-known flavours from the south of the country.
Kokum-crusted halibut with mussel rasam and pak choi