You will just have to try this, it’s moreish!!
250 g filleted Kingklip
Crayfish tail cut and deveined
1 medium onion
2 cloves garlic
1 teaspoon fish masala
1 teaspoon Crayfish masala (available at Osmans spice shop)
1 tsp turmeric powder
Salt to taste
½ teaspoon mild chili powder
Slice fish into 5cm slices then quarter.
Heat oil in a deep saucepan, add thickly sliced onions and garlic halved across.
Put the curry leaves and cook till onions are transparent.
Add chopped tomato.
Liquidise above with little water and return to sauce pot
Add fish masala, turmeric, and salt.
Cover and cook on low heat for about 15 minutes stirring often.
Cook for another 10 min.
Put in the fish and tails, bring to boil then cook on medium heat for 15 min.
Before serving add chopped fresh coriander.
Serve with creamy Sella basmati rice and stirfried spinach and mushroom.
Prepared, tried and tested Feriel Sonday