Sri Lankan kingfish curry recipe
- Cuisine: Sri Lankan
- Serves 6
At Flying Fish, Peter serves this with tamarind chutney, fried curry leaves, tomato concassé (tomatoes cut into fine dice), eggplant pickle and coconut.
Ingredients80g (⅓ cup) ghee
4 eschalots, finely chopped
4 garlic cloves, finely chopped
10 curry leaves
5cm piece ginger, finely grated
1 long green chilli, chopped
5 cardamom pods
1 cinnamon quill
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground fenugreek
1 tsp ground turmeric
1 tsp ground coriander
2 tsp medium–hot curry powder
750ml (3 cups) fish stock
270ml can coconut cream
6 x 160g (3cm-thick) Hiramasa kingfish fillets
Spicy prawn roll (optional), to serve
PreparationHeat 2 tbsp ghee in a large saucepan over medium heat. Add eschalots, garlic, curry leaves, ginger and chilli, and cook, stirring, for 5 minutes or until eschalots are soft. Stir in spices, and cook for a further 2 minutes or until fragrant. Add fish stock, bring to the boil, reduce heat to low and simmer for 15 minutes. Increase heat to medium, add coconut cream and cook for 5 minutes or until slightly thickened. Strain curry sauce through a fine sieve over a bowl, discard solids and return sauce to pan over low heat to keep warm.
Season kingfish with salt and pepper. Heat remaining 2 tbsp ghee in a large frying pan over medium–high heat. Add fish, skin-side up, and cook for 4 minutes each side or until skin is crisp and fish is just cooked.
Serve kingfish fillets with curry sauce and spicy prawn roll, if desired.
Drink 2010 Scorpo Mornington Peninsula Pinot Gris
Photography by Alan Benson.
If you enjoyed this Sri Lankan kingfish curry recipe then browse more Sri Lankan recipes, curry recipes, seafood recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
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