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.
See the full recipe here: https://www.greatbritishchefs.com/recipes/kokum-halibut-mussel-rasam-recipe

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