Ingredients
- 250g fillet Kingklip
- 1 tomato
- Oil
- 1 medium onion
- 2 cloves garlic
- Curry leaves
- 1 teaspoon fish masala
- 1 teaspoon Crayfish masala (available at Osman’s spice shop)
- 1 tsp turmeric powder
- Salt to taste
- Half teaspoon mild chilli powder
- Fresh coriander
Method
Slice fish into 5cm pieces, then quarter.
Heat oil in a deep saucepan, add thickly sliced onions and garlic halved across.
Add the curry leaves and cook till onions are transparent.
Add chopped tomato.
Liquidise all of the above with a 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 minutes.
Before serving add chopped fresh coriander.
Serve with basmati rice and masala brinjals.