Black kingfish curry
Black kingfish curry

Black kingfish curry

This recipe details how to turn that black kingfish (cobia) you captured offshore into a delicious black kingfish curry.

IngredientsPDF_button

  • 1kg black kingfish
  • 8 eggs
  • 1 tablespoon butter
  • 3 shallots
  • 1 teaspoon garlic
  • 1 teaspoon Keen’s curry powder

White sauce

  • 2 1/4 cups milk
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • Salt and pepper

Method

  • Boil eggs and peel. Dissect each egg into eight portions.
  • Dice shallots and place in frypan with one teaspoon butter and garlic to brown. Remove from pan.
  • Cut fish into small pieces and lightly pan fry, using remaining butter to seal both sides.
  • On low heat, melt butter in saucepan. Turn off and stir in flour to make a paste.
  • Pour in milk, stirring thoroughly to ensure lumps are removed.
  • Add salt and pepper to taste.
  • Return to low heat, stirring until sauce thickens.
  • Add curry powder.
  • Place fish, shallots and eggs into an ovenproof dish.
  • Add sauce and stir all ingredients lightly.
  • Cook in oven on low heat for 45 minutes.
  • Serve on a bed of rice.

It's only fair to share...Share on FacebookTweet about this on TwitterPrint this pageEmail this to someone

About Melissa Frohloff

Melissa Frohloff
Melissa is Bush 'n Beach Fishing magazine's celebrity chief. She is happy to share all her tasty recipes.

Check Also

Stuffed squid recipe with lime and chilli dressing

There’s more to squid than just battered or crumbed. This stuffed squid recipe with lime …

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss out!
enewsOptin
We respect your privacy. The information you provide will not be sold or shared to third parties.