Coconut Kahawai curry with lime, coriander basmati rice

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

Method:
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.


Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.