Kingklip ‘Butter Chicken’ Spiced Curry – Cape Herb & Spice
https://foodloversmarket.co.za/recipes/kingklip-curry-cape-herb-spice/
Want a soul-satisfying curry that can be whipped up in less than half an hour? Then this Cape Herb & Spice fish curry is the answer. Have you ever tried butter chicken spice with fish? We turned to that perennial SA favourite, kingklip, for this recipe but any sustainable white fish will work well.
You can also use different Cape Herb & Spice curry blends for this recipe, but Cape Herb & Spice went a bit left field and used our butter chicken exotic spice blend. A butter chicken spice works in more than just chicken! This fish curry is quick and oh so pleasingly ‘creamy’ & spicy on a cold winter’s night. And if you dish it up in a deep bowl on a bed steamed pak choi leaves, it’s just a little bit cheffy – perfect for impress-with-no-stress midweek suppers.
Cooking Methods
- Cooking
Serves
4Prep Time
10 minutesCooking Time
25 minutesIngredients
- 2 large, ripe tomatoes, sliced
- 1 large white onion, halved and then finely sliced
- 1 tbs vegetable oil
- 2 garlic cloves, minced
- 3cm ginger, peeled and finely grated
- 2 tbs Butter Chicken spice blend
- 410g tin reduced fat coconut milk
- 4 dried or fresh curry leaves
- 4 portions kingklip (or any other sustainable white fish), left whole or cut into large blocks
- 200g punnet baby pak choi (optional)
- coriander, to garnish
- basmati rice, to serve (or cauli-rice for a low-carb dish)
- lime wedges, to serve
Directions
- Peel the tomatoes by submerging them in boiling water for a minute – this allows the skins to slip off easily.
- Remove the pips so you only have the fleshy part of the tomato left and cut into even-sized small blocks.
- Fry the onion over low heat in the vegetable oil until it starts to soften – about 5 minutes.
- Add the garlic, ginger and butter chicken curry spice and fry for a further minute.
- Add the coconut milk, tomatoes and curry leaves. Turn the heat right down, place a lid on and simmer gently for 10 minutes.
- Add the kingklip, cover and simmer until the fish is done, about another 10 minutes.
- While the fish cooks, steam the pak choi leaves. To dish up, place pak choi in the bottom of deep pasta bowls. Spoon fish on top and ladle over curry sauce. Garnish with loads of fresh coriander. Serve with basmati rice and lime wedges on the side.
