I love fresh kahawai and feel it's an underrated fish in New Zealand. I also love curries, particularly those from India and Thailand. I made this one up and it combines elements of both cuisines. The flavours compliment the fish really well and I hope you'll enjoy it as much as I do!
- 2 Tbsp rice bran oil or ghee
- 1 tsp fennel seeds
- 1 tsp yellow mustard seed
- 4 large Kahawai fillets, diced
- 1 large onion, finely chopped
- 1 Tbsp crushed ginger
- 1 Tbsp sambal oelek
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 Tbsp fish sauce
- 1 cup coconut cream
- 1 tsp sugar
- 1 lime, juice only
- 1 fresh red chili, finely chopped
- white pepper
- 1 handful curry leaves
- Heat oil in pan over medium heat, fry mustard and fennel seeds until they start to pop.
- Add onions and fry gently until soft.
- Add ground ginger and sambal oelek and fry for a couple of minutes.
- Add dry spices and fry for a couple of minutes.
- Add tikka masala paste and fry for a couple of minutes.
- Add stock, fish sauce, coconut cream, sugar, lime juice, fresh chilli and pepper.
- Heat until boiling then simmer for 5 minutes.
- Add fish and curry leaves and simmer for another 5-10 minutes until fish is cooked through.
- Serve with Basmati rice.
Wine Suggestion: Framingham Pinot Gris