Black kingfish curry

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

Ingredients

• 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.

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