KING­FISH CURRY

Life & Style Weekend - - FOOD & WINE -

Serves: 4

IN­GRE­DI­ENTS

2 green chill­ies, seeded and roughly chopped

1 tbsp fen­nel seeds, toasted 1 tbsp yellow mus­tard seeds, toasted

1 tsp curry pow­der

1 tsp chilli pow­der

2 tsp turmeric

1 tsp sea salt

1 small piece gin­ger, finely grated

4 cloves gar­lic

3 tbsp grape­seed oil

1 small onion, finely chopped 2 x 400ml cans co­conut milk 2 tbsp brown sugar

12 curry leaves

1kg king­fish, cut into 5cm pieces

1 lime, juiced

¼ bunch co­rian­der

1 tbsp na­tive lime

METHOD

Blend green chilli, fen­nel, mus­tard, curry pow­der, chilli, turmeric, salt, gin­ger, gar­lic and 2 tbsp of the grape­seed oil to a fine paste. Heat a large deep­sided fry­pan over medium high heat. Add re­main­ing oil and fry onion for 3-4 min­utes until soft, then add the paste and cook for 5-6 min­utes, stir­ring fre­quently. Add the co­conut milk, sugar and curry leaves and bring to the boil. Re­duce heat to low and sim­mer for 4 min­utes. Add the fish and sim­mer for 4 min­utes, then add lime juice. Spoon into bowls and gar­nish with co­rian­der and na­tive lime. Serve with steamed rice.

Alas­tair Mcleod is the chefowner of Al’freshco, al­freshco.com.au

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