Kingklip with a Bengali sauce
Serves 4
This fish is meaty enough to handle being spiced up. The serving suggestion is to go with rice, although spooning the cooked kingklip and its sauce into the pouch of a split nan bread makes an excellent sandwich.
Ingredients
- 4 kingklip fillets, skinned
- 1 tsp turmeric
- 1 tsp salt
- 6 tbsps oil
- 4 green chillies, halved and deseeded
- 1 tsp fresh ginger, finely chopped
- 1 garlic clove, crushed
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 6 tbsp mustard
- 450ml (¾ pint) water
- Fresh coriander leaves to garnish
Method
- In a small bowl mix together the turmeric and the salt, and then spoon over the kingklip fillets.
- Score the tomato skins very lightly then drop into very hot water. Take them out and remove the skin.
- Heat the corn oil in a frying pan and add the fish, cooking gently until pale yellow. Carefully remove and set to one side on a plate.
- Using a food processor blitz the chillies, ginger, garlic, onions, tomatoes and mustard oil, scoop out into the frying pan and heat until golden brown.
- Return the fish to the pan, adding the water, cook on a medium heat for 10-12 minutes uncovered.
- To serve: garnish with the coriander and serve with rice.
