King Fish in coconut curry
Ingredients:
2 pounds of cleaned King Fish steaks
2 large red onions sliced into thin slices
1 diced Tomato
2 Tomatoes sliced in half
1 inch of peeled ginger
1 head of peeled garlic
1 tsp of whole black pepper
3-4 of whole dried red chillies
2 sprigs of fresh curry leaves
1 cup of shredded coconut
2 tbsp of sesame oil
1 tsp of turmeric powder
1 tsp of cayenne powder
½ tsp of coriander powder
¼ tsp of fenugreek seeds
Directions:
Heat 1 tbsp of oil in a nonstick wok and add 1 diced tomato, 1 sliced red onion, the garlic, the ginger, all of the black pepper, dried red chillies, shredded coconut, and curry leaves. Let this mixture brown slightly, and set aside and grind to a smooth paste.
Heat the remaining oil in a deep nonstick pan and add the fenugreek seeds, and allow to slightly brown. At this point, add the remaining onions, tomatoes, turmeric, cayenne, and coriander, and sauté for 5 minutes until the flavors incorporate. Add ½ cup of water and allow the mixture to simmer for an additional 5 minutes.
Add the smooth paste to the mixture and another ½ cup of water and salt to taste, and allow to simmer for another 10-15 minutes on a medium heat.
Add the fish steaks to the simmering sauce and simmer covered until the fish steaks are completely cooked (about 10 minutes).
Garnish with fresh coriander and serve with steamed brown or white rice, quinoa, or roti.
This dish is very special to me and it brings fond childhood memories of times that were carefree. The fenugreek seeds add depth of flavor and health benefits. The pepper, cayenne, coriander, and coconut intermingle with the fish to enhance and create depth of flavor. From my kitchen to yours, I pray that you keep your health as a priority and live long and strong!
