This curried fish by chef Kunal Kapur will make for a delicious and healthy dinner.
With touches of coconut milk and ginger, this dish is the perfect weeknight or weekend treat.
Whole fish (baby grouper) – 500gms
Salt – to taste
Lemon – 2 nos
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Madras curry powder – 1 tbsp
Oil – 3 tbsp
Turmeric – 1tsp
Curry leaves – 2 sprigs
Red chili powder – 1 tsp
Coconut milk thick – 2 cans
Leeks – 1 stalk
Celery – 2 stalks
Ginger – 1 knob
Garlic – 5 cloves
Fresh coriander – for garnishing
Step by step
Clean the fish and give cuts on both sides.
Marinate with salt, lemon, ginger paste, garlic paste, curry powder and leave aside for 15 mins.
On a roasting tray place diced leeks, diced celery, smashed ginger and garlic.
Sprinkle salt, turmeric, coriander powder and red chili powder.
Drizzle some oil and then place the fish on top of it.
Cook in a preheated oven for 15 mins at 180c.
Remove and place the fish on a platter.
Add thick coconut milk to the tray and place back the tray in the oven for 10 mins or just enough for the coconut milk to get a boil.
Remove, check for salt and strain the sauce. Pour over the fish and serve hot.
Garnish with some coriander leaves.