Kingfish Curry with Pistachio and Coconut Yoghurt

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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

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

Steamed rice to serve 

Steamed greens 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. 

Recipe and photography by Tom Walton

 
tedy altree-williams