Name: Baked Masala Marron
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon freshly ground black pepper; 225 ml coconut cream; ½ teaspoon ground cardamom; 2 teaspoons sea salt; ½ teaspoon nigella seeds; 1 teaspoon cumin seeds, roasted and ground; 3 ripe tomatoes, peeled and diced; 30 g ghee; 1 large clove garlic, finely sliced; 1 brown onion, finely diced; 3 cloves garlic, chopped; 1 teaspoon minced fresh turmeric; 8 × 300 g live marron (put in the freezer for 20 minutes before cooking); 2 teaspoons fresh lime juice, strained; 2 tablespoons coriander leaves; 1 small green star fruit, finely sliced crossways; 40 ml sunflower oil; 1 tablespoon fresh curry leaves; 1 teaspoon brown mustard seeds; 2 small green chillies, minced; 1 teaspoon minced ginger; ½ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

In Kerala there are jumbo shrimps that weigh about 350 g each, fished from the Arabian Sea and similar to our native freshwater marron, but any similar shellfish can be used for this recipe (lobster, crayfish, yabbies or even fleshy white fish) – just adjust the cooking time according to the size. Spiced coconut gravies such as this are called mollee in Kerala, and are a particular favourite with fish and seafood, making good use of the local star ingredients: coconut, pepper and cardamom.<

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Ingredients

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