½ Kg. King Fish


2 onions

4 large potatoes, peeled and quartered

1Tsp. Cumin seeds powder

1 bunch dania,chopped

¼ tsp. Tumeric powder

1 tsp.Garlic, Crushed

1 tsp. Ginger, Crushed

1-2 Chillies (optional)

1 C. Tomatoes

2 C. Thin coconut milk

1 C. Thin coconut milk (cream)

Juice of ½ lemon



Clean the fish and cut into medium cubes. Season with salt and little of all spices.Keep aside for about ½ hour. Heat up about 4tsp oil in a pan and fry the onions until brown. Add the potatoes and salt; cook covered for a few minutes tossing from time to time. Add all the spices and toss well, cover and cook until the tomatoes are soft. Add the fish and toss until changes colour.Add the thin coconut milk, cover and cook until the potatoes are cooked. Add the lemon juice and the thick coconut milk, cook for further few minutes uncovered lifting the stew with a spoon to avoid curdling of the stew. Remove from the heat and serve with rice.

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