Kingfish and Shrimp Coconut Curry
- 1 cup onions (peeled and diced)
- 1 pieces green chili (small)
- 2 tablespoons ginger (peeled)
- 1/4 cup garlic (peeled)
- 1/2 cup cooking oil
- 1 cup water or fish stock
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 2 1/2 tablespoons curry powder
- 10 pieces fresh curry leaves
- bunch coriander leaves
- 1 piece bay leaves
- 3 cups coconut cream (chilled)
- salt and pepper (to taste)
- 1 teaspoon lemon juice
- 300 grams shrimps (peeled)
- 3/4 kilo Tanigue fish fillet (cut into cubes)
- Place the onion, green chili, ginger, and garlic in a blender and add about ¼ cup of oil and ¼ cup water and blend all ingredients until fine. Transfer to a bowl.
- Heat the remaining oil in a saucepan over medium fire. Add the blended ingredients and cook, mixing frequently until lightly browned and aromatic.
- Now add the spices and mix well. Let aromatize.
- After about 5 minutes of gentle cooking, add 2 ½ cups of the coconut milk along with the curry leaves and mix well. Cook for about 10 minutes over low fire covered.
- Lightly season the fish and the shrimps and add them to the simmering sauce. Cover and cook until the oil surfaces.
- Rectify the seasoning with salt, pepper, plus a few drops of lemon juice to bring out the flavor
- Just before serving, pour in the remaining ½ cup of coconut milk and let simmer for a few more minutes covered.
- Transfer to a serving dish and garnish with some fresh coriander leaves.
