Kingfish Butter Curry
1 large onion, cut into wedges
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 tsp paprika
2 Tbsp tandoori paste
2 Tbsp tomato paste
1 can (400g) crushed tomatoes
1 ½ cups cream
1 can (400ml) coconut milk
1 cinnamon stick
500g Kingfish, cut into bite size pieces
2 tsp sugar
1 Tbsp lemon juice
Handful of fresh coriander (optional)
Rice to serve
Poppadoms and Nan bread are also great accompaniments
Heat a wok or large frying pan on high heat and add the butter. Once the butter has melted add the onion and cook until softened and almost see through, approx 4-5 minutes
Add the garlic and spices and cook for 30 seconds and aromatic
Lower the heat to medium and stir in the tandoori and tomato pastes and cook for 1 minute, stirring constantly. Add the tomatoes, coconut milk, cream and cinnamon stick and cook until thickened, approx 5 minutes.
Add the Kingfish pieces and give a gentle stir to coat and mix in all the pieces then gently stir through the sugar and lemon juice. Cook for a further 3-4 minutes or until the fish pieces are cook through. Cooking time will vary with the fish depending on the size of your pieces.
Serve with rice, poppadoms and Nan bread. ENJOY!