This is a lovely curry that complements the robust flavour of “the people’s fish.”
Ingredients
- 2 good sized kahawai fillets boned and cubed
- 2 onions diced
- A handful of coriander
- Juice of 2 lemons
- 4 cloves of garlic
- 2 tbsp of grated ginger
- Vegetable oil
- Can of chopped tomatoes
- Can of coconut cream
- 1 tsp of Lemon Zinger seasoning
Spices
- 1 tbsp coriander seed
- 1 tbsp cumin seed
- 1 tbsp turmeric
- ½ tbsp paprika
- 1 star anise
- 6 whole cloves
Method
First grind all spices roughly,mix in garlic,ginger,seasonings and oil.
Gently fry with onions for 10 minutes.
Add tomatoes and coconut cream and cook gently for a further 5 minutes.
Add fish and lemon juice and cook for a further 2 minutes.
Serve hot topped with coriander and steaming Basmati rice.
Cheers and Enjoy
Marcus
Int’l Kiwi Chef
Quite good with rod and gun
