Sri Lankan kingfish curry recipe

Heat 2 tbsp ghee in a large saucepan over medium heat. Add eschalots, garlic, curry leaves, ginger and chilli, and cook, stirring, for 5 minutes or until eschalots are soft. Stir in spices, and cook for a further 2 minutes or until fragrant. Add fish stock, bring to the boil, reduce heat to low and simmer for 15 minutes. Increase heat to medium, add coconut cream and cook for 5 minutes or until slightly thickened. Strain curry sauce through a fine sieve over a bowl, discard solids and return sauce to pan over low heat to keep warm.

Season kingfish with salt and pepper. Heat remaining 2 tbsp ghee in a large frying pan over medium–high heat. Add fish, skin-side up, and cook for 4 minutes each side or until skin is crisp and fish is just cooked.

Serve kingfish fillets with curry sauce and spicy prawn roll, if desired.

Drink 2010 Scorpo Mornington Peninsula Pinot Gris Photography by Alan Benson.