Coastal Aromatic Fish (Malabari Macchi)

The cuisine of the Southern coast of India is characterised by the use of seafood, and the liberal use of coconut. This delicately balanced dish is a perfect example. The flavours of coconut and the tenderness of the fish perfectly contrast against the fiery spices of the Madras paste and the chillies. It truly is an absolutely divine fish dish.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

4 (or 450g) marlin steaks (or other fleshy fish)
2 tbsp vegetable oil
2 tbsp Patak's Madras Paste
2 tsp mustard seeds
15 curry leaves, fresh or frozen
1 tsp ginger pulp
1 tsp garlic purée
2 green chillies, chopped
250g onions, chopped
3 tbsp Patak's Korma Paste
200g chopped tomatoes
2 tbsp tamarind pulp
150ml creamed coconut or coconut milk
½ tsp black pepper
salt to taste
fresh chopped coriander to garnish

Methods

In a bowl marinate the marlin steak with the Patak's Madras Paste by rubbing it evenly over the fish. Cover and leave for about 2 hours in the refrigerator.
Heat the oil in a pan and add the mustard seeds, once they begin to crackle add the curry leaves, green chillies, garlic pulp and ginger purée and allow to cook for 2 minutes. Add the chopped onions and cook for 5 minutes.
Add the Patak's Korma Paste, stir in well and continue to cook for 4 minutes.
Add the chopped tomatoes and cook for 5 minutes. Add the marlin steaks and simmer gently, to ensure the fish does not break up, for 4 minutes before stirring in the tamarind and coconut milk. Adjust the salt and add the black pepper.
Gently heat through for 5 minutes then garnish with the fresh chopped coriander.