Kahawai is a perfect match for the bold flavours in a curry.
Serves: 4. Chef: Paulie Hooton
500gm kahawai fillets, cubed
2 tbsp Lupi Extra Virgin olive oil
1 tsp yellow mustard seed
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp cumin seeds
1 large onion, finely chopped
1 tbsp crushed ginger
1 tbsp sambal oelek
2 tsp turmeric
2 cups fish stock
1½ cups Fia Fia coconut cream
2 tbsp fish sauce
1 tsp sugar
1 lime, juice and zest
½ red or green chilli, chopped thinly
4 curry leaves
2 tbsp coconut thread
Salt and white pepper
2 cups cooked Basmati rice
½ cup coriander leaf, to garnish
¼ cup crispy shallots, to garnish
1. Heat oil in a pan over a medium-high heat, fry mustard, fennel, coriander, cumin seeds until they start to pop, add onions and sauté until onions are soft.
2. Now add ginger and sambal, cook for 2 minutes, add remaining dry spices and ½ the coconut thread and cook out for another minute.
3. Add fish stock, coconut cream, fish sauce, sugar, ½ fresh lime juice/zest, fresh chilli and a pinch of white pepper.
4. Heat and bring to a rolling boil, add the diced fish and curry leaves, simmer for another 5-10 minutes until fish is cooked.
5. Serve with basmati rice, remaining fresh lime & coconut thread, crispy shallots and coriander leaves.