Sea bass with tali macchi sauce

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Alfred Prasad's flavourful sea bass recipe serves the pan-fried fish fillets with fine beans and raw mango. The sea bass is served with a sauce of fresh tomatoes with mustard, curry leaves and coconut. Densely-layered and impressive, this recipe takes a little care and attention to get right - but the end result is well worth the effort. View other fantastic seafood recipes in our seafood collection.

First published in 2015




Sea bass

Tali macchi sauce



  • Food processor or blender


First, make the sauce. Put the ginger, shallots and tomatoes into a blender and blitz until smooth
Heat the oil in a pan. Add the mustard seeds and allow them to crackle before adding the fenugreek seeds, curry leaves, ginger and sliced shallot mix
  • 2 tbsp of vegetable oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2 sprigs of curry leaves, leaves removed and stalks discarded
Add the onions. Stir occasionally and cook until the onions are golden-brown. Add turmeric powder and sauté for a couple of minutes
Next add the tomato purée and water, followed by the chilli, cumin and coriander powders and boil over a high flame for 20-25 minutes by which time the volume of liquid would have reduced and oil begins to float on top of the mixture
Turn down the heat, add the coconut milk, stir gently, bring to a boil, and remove the pan from the heat
Mix together a marinade of olive oil, lemon juice, cumin seeds, turmeric powder and a sprinkle of salt
Scale the fish and cut the fillets in half. Dip the fillets in the marinade and grill skin side first on a medium-hot non-stick pan. (Hold the fillets down for ½ a minute or so to ensure that the entire skin surface makes contact with the pan)
Once the fillets are added to the pan, turn the heat down low and grill for approximately 3 minutes, turn over and grill for a further minute
Throw the beans and raw mango into the pan as soon as the fillets are turned over
  • 250g of fine beans, cut into 2 inch pieces
  • 1 mango, peeled and sliced thinly, then cut into bean sized strips
To plate, place 3 tablespoons full of warm sauce in the centre of the plate, then top with the sautéed beans and raw mango
Place the grilled fillets over the sauce and vegetables, and garnish with a slice of lemon and a sprig of fresh coriander
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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