Kingklip with a Bengali sauce
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.
- 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
- 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.