indianspice gastronomy

#TsogoSun #OnAPlate: Suncoast’s Jeera Shares A Secret

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.

Jeera Restaurant at Suncoast Towers offers guests a taste of the finest authentic Indian food in Durban. Dishes are prepared using the freshest ingredients and the chef’s signature blend of exotic and aromatic spices– the name, Jeera, meaning ‘earthy’ and ‘warm’, reflects this.

Chef Kenny shares one of Jeera Restaurant’s secret recipes with you. Have a go at preparing this Brazilian Seafood Casserole!

This is the 8th article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

indianspice gastronomy

Here’s the recipe!

Chicken breast fillet with prawn, calamari, line fish with coconut cream and pungent aromatic spices, served with rice. Heat level is at medium spicy.


  • 4 cutlets of Blue Eye Cod (or any firm fish with similar texture)
  • 300 g prawns, cleaned
  • 300 g calamari rings
  • 500 ml fish stock
  • 200 ml coconut milk
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 green pepper sliced
  • 3 tomatoes sliced
  • 2 small onions sliced
  • 1 small onion chopped
  • 3 crushed garlic cloves
  • juice of 1 lime
  • 1 red chili, chopped
  • 2 tbsp oil
  • black pepper
  • salt


  • Place the fish into a bowl. Season it with lime juice, salt, ground pepper, and garlic. Rest for 20 minutes.
  • In a separate bowl, season prawns and calamari with salt and pepper.
    Heat the oil in the pot and fry the chopped onion until golden brown. Remove the pot from heat.
  • Layer half of the raw onions, peppers, tomatoes in a pot.
  • Add all the marinated fish pieces over the layered vegetables and drizzle it with any leftover marinade.
  • Sprinkle it with half of the parsley and red chilies.
  • Layer the rest of the onions, capsicums and tomatoes on top of the fish. Sprinkle it with the rest of parsley and red chilies.
  • Pour coconut milk and fish stock into the pot.
  • Bring mixture to a boil, simmer it gently covered for 15 minutes.
  • Remove lid.
  • Add the calamari rings and prawns. Stir it gently and simmer it for another 15 minutes or until vegetables are well-cooked.
  • Nice when served with rice

More about Jeera: The menu at Jeera offers a range of classic Indian dishes with a contemporary twist and a little bit of Durban inspiration. Flavourful curries, grills, tandoori dishes, Indian breads, a number of vegetarian options, and truly decadent desserts all feature prominently on the menu.

The exceptional Indian cuisine and the warm, attentive service, makes for a truly remarkable dining experience.

About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.

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