How to Make Grilled Seafood Platter (Traditional & Healthy Version)
The Grilled Seafood Platter is a contemporary Indian lunch favorite that beautifully brings together the bounty of our coasts. Inspired by the vibrant flavors found in Konkan, Kerala, and Bengali cuisine, this dish showcases fresh prawns, fish, and squid marinated in classic masalas like haldi (turmeric), jeera (cumin), and adrak-lehsun (ginger-garlic) paste, then grilled to perfection on a tawa or open flame. The result is succulent, smoky seafood bursting with zesty lemon, subtle heat, and aromatic spices. In India, seafood is a vital part of coastal diets, enjoyed in homes and restaurants alike, especially during festivals like Onam or Bengali Poila Boishakh. Traditionally, seafood is cooked in coconut oil and paired with tangy chutneys or salad for a balanced lunch. The grilled version is considered healthier than deep-fried alternatives, making it a guilt-free indulgence for health-conscious food lovers. This platter is ideal for family gatherings or festive celebrations, offering a delicious and nutritious taste of the Indian coastline.
Ingredients
- 150g Fresh prawns (jhinga) (peeled and deveined)
- 150g Fish fillets (surmai or rohu) (boneless, skinless)
- 100g Squid rings (calamari) (cleaned)
- 2 tbsp Lemon juice (nimbu ras) (freshly squeezed)
- 2 tsp Ginger-garlic paste (adrak-lehsun)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Red chilli powder (lal mirch) (adjust to taste)
- 1/2 tsp Cumin powder (jeera)
- to taste Salt (namak)
- 1 tbsp Olive oil or coconut oil (for brushing)
- 2 tbsp Fresh coriander (dhaniya) (chopped)
- 1/2 cup Sliced onions (pyaz) (for serving)
Step-by-step instructions
Step 1 · Wash and pat dry the prawns
Wash and pat dry the prawns, fish fillets, and squid rings. Place in a mixing bowl.
Step 2 · Prepare the marinade by mixing lemon juice
Prepare the marinade by mixing lemon juice, ginger-garlic paste, haldi, lal mirch, jeera, and salt in a small bowl.
Step 3 · Coat the seafood evenly with the marinade
Coat the seafood evenly with the marinade. Cover and let it rest for 10 minutes to absorb flavors.
Step 4 · Heat a tawa or grill pan on medium-high flame
Heat a tawa or grill pan on medium-high flame. Brush with olive or coconut oil.
Step 5 · Place seafood pieces on the tawa
Place seafood pieces on the tawa. Grill for 3-4 minutes per side until golden and cooked through. Avoid overcrowding.
Step 6 · Arrange grilled seafood on a platter
Arrange grilled seafood on a platter. Garnish with chopped dhaniya and serve with sliced pyaz and lemon wedges.
Why this recipe is healthy
Grilled Seafood Platter is a healthy choice as it uses minimal oil, retains nutrients, and avoids heavy batters or deep-frying. The inclusion of Indian spices makes it flavorful without excess salt or fat. This dish fits perfectly into calorie-conscious diets, supports heart health, and is suitable for those looking to maintain or lose weight while enjoying authentic Indian flavors.
A note on tradition
Grilled seafood is a specialty of India's coastal regions, especially in Konkan, Kerala, and Bengal, where fresh catch is a daily staple. During festivals like Onam and Poila Boishakh, seafood dishes are central to celebratory feasts. While grilling is a modern adaptation, it aligns with the traditional Indian focus on healthful, spice-rich cooking. The platter is perfect for summer lunches and festive gatherings.