I am sure you want Kingklip Fish Curry!!
250 g filleted kingklip
1 medium onion
2 cloves garlic
1 tsp fish masala
1 tsp Crayfish masala
1 tsp turmeric powder
Salt to taste
½ tsp 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 until 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, bring to boil then cook on medium heat for 15 min.
Before serving add chopped fresh coriander.
Serve with creamy basmati rice and stirfried spinach and mushroom.
Prepared, tried and tested Feriel Sonday
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