
Kingfish curry

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Curry is a generic description used throughout European culture to describe a variety of spiced dishes, especially from Indian or other South Asian cuisines. It is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry." The word curry is an anglicised version of the Tamil word kari, which is usually understood to mean "gravy" or "sauce" rather than "spices". In most South Indian cuisines, a curry is considered a side-dish, which can be eaten along with a main dish like rice or bread.
ingredients
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serves: 4
4 pieces (6-8 oz/175-225 g) of thick kingfish fillet (skinned)
3 tablespoons peanut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1 onion (thinly sliced)
1 quantity Goan Masala Paste
1 teaspoon turmeric powder
6 leaves curry
2 medium-hot red chile peppers (seeded and sliced across diagonally)
12 small okra (ends trimmed)
3 tomatoes (skinned and quartered)
1 3/4 cups (400 ml) coconut milk
1/4 cup Tamarind Water
2/3 cup (150 ml) water
Salt
Servings Per Recipe: 4
Amount per Serving
Calories: 417
- Total Fat: 32.4 g
- Saturated Fat: 20.6 g
- Trans Fat: 0 g
- Cholesterol: 0.8 mg
- Sodium: 786.3 mg
- Total Carbs: 32 g
- Dietary Fiber: 3.7 g
- Sugars: 14.7 g
- Protein: 5.5 g
preparation

This also works well with other big fish like shark, tuna, bonito, or some of the really big game fish like marlin or sailfish. But you could make it with pieces of the humble cod too, if desired.
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