Black kingfish curry
Black kingfish curry

Black kingfish curry

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


  • 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


  • 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.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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