Malaysian Curry Kingfish


1 x whole Kingfish (1.2 to 2 kg head and all)

1 eggplant

1 onion finely sliced

4 cloves garlic, crushed

1 tab ginger grated

¼ cup vegetable oil

1 lemongrass stalk, cut in half-length ways and beaten a few times with the back of a knife to release the flavours

1 tab grated fresh turmeric (or 1 tab dried)

1 hot chilli sliced

chili paste

2 tab madras curry powder

1 cup tomato pasata

2 tab grated palm sugar

2 cup coconut milk

1-cup fresh coriander

2 tab tamarind paste mixed with 1-cup water

Juice of 1 lime



In a large pot

Heat the oil over a medium heat

Add the oil, and onions and sweat for 4 to 5 minutes, add the garlic, lemongrass, ginger, chilli and turmeric and sweat for 2 to 3 minutes

Add the tomato pasata, coconut, and tamarind water

Simmer for 20 minutes

Add the fish head and simmer for 10 to 15 minutes

When ready stir in fresh coriander, lime and two tabs chopped and toasted peanuts and two tabs toasted desiccated coconut 


Slice Kingfish into small fillets.

Put Kingfish fillets into pot and leave to simmer for 3-4 minutes or until cooked

Squeeze a whole lime into pot

Chop coriander leaves into pot

Sprinkle chopped peanuts over the top before serving

Serve with steamed rice