Fish in a Coconut Sauce (Machhi Curry)

This is a hot and spicy Vindaloo, typical to the kind of dish you might find in the South Coast region of Indian. The creamy taste of coconut, combined with the fiery spices of the Vindaloo paste and tender fish make it a tantalising dish, simply bursting with energy and spirit.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

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Ingredients

450g haddock, halibut or cod fillets (fairly thick)
2 medium tomatoes, chopped
2 medium onions, finely sliced
200ml coconut milk
2 tbsp Patak's Vindaloo Paste
½ tsp plain flour
2 tbsp vegetable oil
2 tbsp fresh coriander, chopped .

Methods

Heat the oil in a pan and fry the onions until golden.
Make a paste with the coconut milk and flour and gradually add this to the onions.
Add the tomatoes and Patak's Vindaloo Paste.
When the sauce starts to bubble, reduce the heat and add the fish. Mix gently.
Cook for 10 minutes (check the fish has cooked through) and serve garnished with fresh coriander.