by Manish Mallick
View ProfileInspired by coastal India, this dish features Kerala-style branzino cooked in banana leaves until flaky and tender. But the real star of the plate is Chef Manish's malabar sauce, a coconut-based curry sauce that's spiced but not spicy, creamy, and just a little sweet. The rich sauce pairs excellently with branzino — a buttery, yet light white fish — and a side of simply wilted baby spinach, making this dish feel perfectly balanced and satisfying.
Nutritional facts
Protein
36g
Carbs
19g
Calories
740
Fat
59g
Ingredients
Pitted red kokum, Indian Ground Chili, Turmeric, Extra Virgin Olive Oil, Red Onion, Plum Tomato, Coconut Oil, Coriander, Black Pepper, Curry Leaf, Chili Powder, Ginger Garlic Paste, Kosher Salt, Coconut Milk, Lemon Juice, Baby Spinach, Branzino, Sea Salt
Reviews
3.6
Based on 55 reviews
One of Manish’s greatest passions is meeting new people and forming meaningful connections along the way. He discovered that the hospitality industry lets him do just that everyday.
Manish wanted to elevate the Indian dining experience by bringing progressive, artful, vibrant and fun concepts to the Chicago community. He has accomplished this with the launch of Bar Goa in the River North neighborhood and ROOH Chicago in the West Loop.
Community service is another major passion for Manish. During the COVID pandemic, he ensured all communities and frontline heroes in need were served hundreds of fresh and delicious meals on a daily basis, personally delivering them to various locations across the Chicago metro area, including Englewood Montessori, YWCA, Northwestern Hospitals, AMITA Hospitals and Hungry Hood.
Before discovering his love for hospitality, Manish had a successful track record of driving operational efficiencies in the automotive, finance and legal industries, implementing Cloud-based technologies. He has made significant contributions working for some of the icons of the U.S. economy, namely General Motors, JP Morgan Chase and Hewlett Packard Enterprise.
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