Sri Lankan kingfish curry recipe

Created by Peter Kuruvita

2 comments

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Rating:

2.5/ 5 stars 5 Votes

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.

Ingredients

80g (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 cloves
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

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Preparation

Heat 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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Comments (2)

23 Jan 2013 08:32 AEST

Dru

Sri Lanka

Sri Lankan Kingfish Curry

Me too. I write from Sri Lanka and boy this has no seasoning at all! The general rule of the thumb is when you cook a white fish such as king fish (Spanish Mackerel) the curry has to be seasoned with salt and a segment of Goraka (gamboge) or lime juice. If you cant get lime, lemon would do. Also we do NOT put cloves, cardamoms and hot curry powder. Especially since you put just a dash of cumin and coriander powder. We also put a small piece of pandan leaf (rampe).

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23 Jun 2012 02:51 AEST

youngmum

Auburn, NSW

No seasoning???

The recipe is lacking balance of flavor. I'm a bit disappointed coz this is Peter Kuruvita's recipe ! The curry sauce is packed with spices, yet there is no balance of salty, sweet, sour.. just spicy. I had to add salt coz it was inedible. I'm no expert in Indian/Sri Lankan cooking so I followed the recipe to the T (except the salt part)... I even made my own fish stock ! I hope someone mistranslated his recipe coz this is NOT a good fish curry sauce at all. But I love your show on SBS :)

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