Malaysian Curry Kingfish

By vegar

Good Chef Bad Chef - Adrian Richardson

Ingredients

• 1 x whole Kingfish (1.2 to 2 kg head and all)
• 1 eggplant
• 1 onion finely sliced
• 4 cloves garlic, crushed
• 1 tab ginger grated
• 1/4 cup vegetable oil
• 1 lemongrass stalk, cut in half-length ways and beaten a few times with the back of a knife to release the flavours
• 1 tab grated fresh turmeric (or 1 tab dried)
• 1 hot chilli sliced
• chili paste
• 2 tab madras curry powder
• 1 cup tomato pasata
• 2 tab grated palm sugar
• 2 cup coconut milk
• 1-cup fresh coriander
• 2 tab tamarind paste mixed with
• 1-cup water
• Juice of 1 lime

Details

Adapted from goodchefbadchef.com.au

Preparation

Step 1

In a large pot
Heat the oil over a medium heat
Add the oil, and onions and sweat for 4 to 5 minutes, add the garlic, lemongrass, ginger, chilli and turmeric and sweat for 2 to 3 minutes
Add the tomato pasata, coconut, and tamarind water
Simmer for 20 minutes
Add the fish head and simmer for 10 to 15 minutes
When ready stir in fresh coriander, lime and two tabs chopped and toasted peanuts and two tabs toasted desiccated coconut
Fish
Slice Kingfish into small fillets.
Put Kingfish fillets into pot and leave to simmer for 3-4 minutes or until cooked
Squeeze a whole lime into pot
Chop coriander leaves into pot
Sprinkle chopped peanuts over the top before serving
Serve with steamed rice