Kingfish Curry with Pistachio and Coconut Yoghurt

 Our friend and amazing chef Tom Walton shared this wonderful dish with us and has left us begging for more. Delicious on these cooler winter nights. Kingfish is in season now and the quality is outstanding. Add a few veggies and coconut yoghurt and you have a flavour packed meal.    INGREDIENTS   3 tbsp vege oil or coconut oil  1 onion, finely diced  2 clove garlic, crushed  1 tbsp ground turmeric  1 tbsp ground coriander  1 tbsp ground cumin  1 tsp chili flakes  1 tsp ground cinnamon   4 cardamom pods  2 medium potato, peeled, diced  1 eggplant, large dice  1 can coconut milk   2 cup veggie or chicken stock  300g kingfish fillet, cut into large chunks  1 cup coconut yoghurt  Steamed rice to serve   Steamed greens to serve  100g pistachio, crushed  1 red onion, sliced finely  1 cup each picked mint, coriander   1 cup Crispy chickpeas to serve (optional)  1 pomegranate, seeds removed   Lime to serve   METHOD   In a large, deep sided fry pan, sautéed the onion, garlic and spicesover a medium heat for 5 minutes. Add the potato & eggplant and cook, stirring for 5 more minutes. Add the coconut milk, stock and fish. Mix well but gently, partially cover wit a lid & simmer over a low heat for 10 minutes. Stir through 1/2 cup of coconut yoghurt and adjust seasoning for serving.   During that time, Cook your rice and broccolini.   Serve the curry over rice, topped with fresh herbs, onion, pistachio, pomegranate, remaining coconut yoghurt and broccolini. 

Our friend and amazing chef Tom Walton shared this wonderful dish with us and has left us begging for more. Delicious on these cooler winter nights. Kingfish is in season now and the quality is outstanding. Add a few veggies and coconut yoghurt and you have a flavour packed meal. 

INGREDIENTS

3 tbsp vege oil or coconut oil

1 onion, finely diced

2 clove garlic, crushed

1 tbsp ground turmeric

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp chili flakes

1 tsp ground cinnamon 

4 cardamom pods

2 medium potato, peeled, diced

1 eggplant, large dice

1 can coconut milk 

2 cup veggie or chicken stock

300g kingfish fillet, cut into large chunks

1 cup coconut yoghurt

Steamed rice to serve 

Steamed greens to serve

100g pistachio, crushed

1 red onion, sliced finely

1 cup each picked mint, coriander 

1 cup Crispy chickpeas to serve (optional)

1 pomegranate, seeds removed 

Lime to serve

METHOD

In a large, deep sided fry pan, sautéed the onion, garlic and spicesover a medium heat for 5 minutes. Add the potato & eggplant and cook, stirring for 5 more minutes. Add the coconut milk, stock and fish. Mix well but gently, partially cover wit a lid & simmer over a low heat for 10 minutes. Stir through 1/2 cup of coconut yoghurt and adjust seasoning for serving. 

During that time, Cook your rice and broccolini. 

Serve the curry over rice, topped with fresh herbs, onion, pistachio, pomegranate, remaining coconut yoghurt and broccolini. 

 
tedy altree-williams