Coastal aromatic fish

The Malabar Coast on the South West coast of India, which is where this recipe comes from, boasts some of the best seafood dishes in the country

Indian name: Malabari Macchi

What you need:

• 4 (or 450g) marlin steaks (or other fleshy fish)
• 2 tbsp vegetable oil
• 2 tbsp Patak's Madras Curry 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 Curry 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

What you do:

1. In a bowl marinate the marlin steak with the Patak's Madras Curry Paste by rubbing it evenly over the fish. Cover and leave for about 2 hours in the refrigerator.
2. 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.
3. Add the Patak's Korma Curry Paste, stir in well and continue to cook for 4 minutes.
4. 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.
5. Gently heat through for 5 minutes then garnish with the fresh chopped coriander.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy