Recipes
Kingfish and Shrimp Coconut Curry
11
Dec
Dec
Kingfish and Shrimp Coconut Curry
Servings 4 persons
Ingredients
- 1 cup onions peeled and diced
- 1 pieces green chili small
- 2 tablespoons ginger peeled
- 1/4 cup garlic peeled
- 1/2 cup cooking oil
- 1 cup water or fish stock
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 2 1/2 tablespoons curry powder
- 10 pieces fresh curry leaves
- bunch coriander leaves
- 1 piece bay leaves
- 3 cups coconut cream chilled
- salt and pepper to taste
- 1 teaspoon lemon juice
- 300 grams shrimps peeled
- 3/4 kilo Tanigue fish fillet cut into cubes
Instructions
-
Place the onion, green chili, ginger, and garlic in a blender and add about ¼ cup of oil and ¼ cup water and blend all ingredients until fine. Transfer to a bowl.
-
Heat the remaining oil in a saucepan over medium fire. Add the blended ingredients and cook, mixing frequently until lightly browned and aromatic.
-
Now add the spices and mix well. Let aromatize.
-
After about 5 minutes of gentle cooking, add 2 ½ cups of the coconut milk along with the curry leaves and mix well. Cook for about 10 minutes over low fire covered.
-
Lightly season the fish and the shrimps and add them to the simmering sauce. Cover and cook until the oil surfaces.
-
Rectify the seasoning with salt, pepper, plus a few drops of lemon juice to bring out the flavor
-
Just before serving, pour in the remaining ½ cup of coconut milk and let simmer for a few more minutes covered.
-
Transfer to a serving dish and garnish with some fresh coriander leaves.