Recipe Ingredient
- 750g black pomfret, cleaned and cut into 4-5 slices
- Blend together:
- 1/2 a grated coconut
- 600ml water
- 1 tbsp tamarind
- 1 tomato, cut into wedges
- 8 lady´s fingers
- 2 green chillies, halved lengthwise
- 2 red chillies, halved lengthwise
- 2-3 tbsp carotino oil
- (A):
- 1 onion, halved and cut into rings
- 1 stalk lemon grass, lightly smashed
- 2 pieces star anise
- 5 cloves
- 4-5cm cinnamon stick
- 3/4 tsp mustard seeds
- 2 stalks curry leaves
- Spices (B) – Ground and combined:
- 5 shallots
- 3 pips garlic
- 2cm piece fresh turmeric
- 2cm piece ginger
- 2cm piece galangal
- 2 tbsp chilli paste
- 2 tbsp fish curry powder
- Seasoning:
- 1 tsp salt or to taste
- 1 tbsp lime juice
Instructions
- Lightly season fish slices with a sprinkling of salt and leave aside.
- Blend coconut, water and tamarind together. Squeeze and strain to obtain coconut milk.
- Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to sauté until oil rises to the top.
- Pour in coconut milk and add in lady´s fingers and chillies. Bring to a boil and simmer for 8-10 minutes, stirring occasionally to prevent coconut milk from curdling.
- Add fish and tomato. When fish is almost cooked, add seasoning to taste and simmer for an extra 1-2 minutes.
- Serve immediately with Kitchree rice.
