King Fish Curry

Serves 4
Time 25 minutes


3 tbsp ghee

½ tsp mustard seeds

2 red onions, sliced

2 cloves garlic, roughly chopped

2 long green chillies, sliced

1 tbsp cumin powder

½ tsp turmeric powder

2 stem curry leaves

1 tbsp red chilli powder

¼ teaspoon black pepper

1/8 (or a pinch) tsp asafetida powder

1 punnet cherry tomatoes, halved 

270ml coconut milk 

270ml coconut cream

600g kingfish fillets, cut into large cubes


To serve

2 spring onions, thinly sliced

Crispy fried shallots

Steamed rice


Heat ghee in a pan, and add the red onions stirring continuously until softened. Add the garlic and green chilli to the pan and toss through. Add all the spices to the pan, and toast off to release the aromats, then add the curry leaves and let them crackle for a few seconds. 

Add in the tomatoes and toss through to coat in all the spices, then add the coconut cream and milk to the pan. Add in some water if it’s too thick, and allow to simmer for 5 minutes until the flavours develop. Season with salt and pepper if needed. 

Add in the kingfish, then cover and simmer for 4-6 minutes or until the kingfish is cooked to your liking. 

Serve with steamed rice, spring onions and crispy fried shallots.