- Yield : 1 large serving
- Servings : 6
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
This is a classic fish curry from western India with a combination of chilly, coconut milk and tamarind to bring in the spice, flavour and sourness to the curry.
- 4-6 pieces of kingfish fillet
- 3 tabelspoons groundnut oil
- half a teaspoon black mustard seeds
- half a teaspoon cumin seeds
- half a teaspoon fennel seeds
- pinch of fenugreek seeds
- 1 onion thinly sliced Goan Masala Paste
- 1 teaspon turmeric powder
- 6 curry leaves
- 3 small red finget chillies seeded and sliced across diagonally
- 6-8 okra, topped and tailed
- 3 tomatoes skinned and finely chopped
- 1 tbsp lime juice
- 400 ml coconut milk
- 150ml chicken stock
- salt to taste
lightly salt the pieces of fish with 1 teaspoon of chilli powder, half a teaspoon of turmeric and salt.
Heat the oil in a pan that is large enough to take the fish in one layer. Ad the whole spices and fry them for about 30 seconds. Add the sliced onions and fry until golden. Add the masala paste and turmeric and fry for 2-3 minutes to cook out the rawness of the garlic and ginger in the spice paste.
Add the curry leaves, chilies, okra, tomatoes, coconut milk, stock and simmer for 5 minutes. Add the pieces of fish and simmer fro another 5 minutes. Add salt to taste along with a teaspoon of lemon juice and take off the heat. Sprinkle and mix with coriander leaves to dress and serve with Basmati rice.
My Great Indian Cookbook by Vikas Khanna
1. The fish does not take too long to cook. So put it in the curry right in the end.
2. The recipe works equally well with chicken leg pieces with bones.
3. Preferable use kashmiri red chillies to bring on that beautiful spicy red color.