King Fish Curry

Recipe by: Adrian Richardson

Time: 25 minutes

Serves: 4

Ingredients:

• Ingredients:
• 3 tablespoon ghee
• ½ teaspoon mustard seeds
• 2 red onions, sliced
• 2 cloves garlic, roughly chopped
• 2 long green chillies, sliced
• 1 tbsp cumin powder
• ½ tsp turmeric powder
• 2 stem curry leaves
• 1 tbsp red chilli powder
• ¼ teaspoon black pepper
• 1/8 (or a pinch) tsp asafetida powder
• 1 punnet cherry tomatoes, halved
• 270ml coconut milk
• 270ml coconut cream
• 600g kingfish fillets, cut into large cubes

To serve

• 2 spring onions, thinly sliced
• Crispy fried shallots
• Steamed rice

Method:

Heat ghee in a pan, add the red onions stirring continuously until softened. Add the garlic and green chilli to the pan and toss through. Add all the spices to the pan, and toast off to release the aromats, then add the curry leaves and let them crackle for a few seconds.

Add in the tomatoes and toss through to coat in all the spices, then add the coconut cream and milk to the pan. Add in some water if it’s too thick, and allow to simmer for 5 minutes until the flavours develop. Season with salt and pepper if needed.

Add in the kingfish, then cover and simmer for 4-6 minutes or until the kingfish is cooked to your liking.

Serve with steamed rice, spring onions and crispy fried shallots.

Made with these Katoomba products