by Tia

Serves: 4 |Preparation time: 90 minutes | Difficulty: medium

Pairing: Saurwein Chi Riesling


For the flatbread:

  • 300g all-purpose flour
  • 5g yeast
  • 10g salt
  • 5g sugar/ 1tbsp honey
  • 1 egg
  • 1 tbsp olive oil
  • ±190ml water
  • 1 handful parsley
  • 1 spring rosemary
  • 5g chives
  • 1 clove garlic
  • 100g butter to brush on at the end

For the kingklip and curry sauce:

  • 400G    kingklip
  • 100g     butter
  • 1 lemon, juiced
  • 150ml   oil
  • 3 cloves garlic, chopped
  • 1 thumb ginger, peeled and chopped
  • 1 stick lemongrass, chopped
  • 2 onions, peeled and finely chopped
  • 5g turmeric
  • 11g raja medium
  • 2g garam masala
  • 1 tbsp honey
  • 1 tin coconut milk
  • 1 tin coconut cream
  • 1 lime (juice and zest)
  • 2 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 handful coriander to garnish

Crispy baby onions and curry leaves:

1 punnet curry leaves
4 baby onions
50g corn flour
200ml canola or sunflower oil



  • Take your parsley and rosemary and pick it off the stems. Roughly chop the herbs including the chives and set aside. Put the garlic clove through a garlic press.
  • Place the flour, salt, yeast and sugar/honey in a bowl.
  • Crack the egg into a jug and add the water and olive oil. Slowly pour the wet ingredients into the dry ingredients stirring slowly with your hands.
  • Once all your liquid has been added pour the mixture onto a floured counter and begin to knead the dough with both hands. The dough will feel very sticky at first but as you knead it, it will start coming together and become less sticky. This will take about five to eight minutes. If you feel it is too wet add some extra flour.
  • Mix your herbs and garlic into the dough and place in an oiled bowl. Cover with cling wrap or dish towel for 35 minutes or until doubled in bulk.
  • Melt your butter in a small pot and set aside.
  • Cut the dough into eight equal balls.
  • Roll out the dough balls on a floured surface with a rolling pin.
  • Heat a pan on a medium heat and add a tiny bit of oil. Place the rolled-out flatbreads in the pan one by one and fry until slightly golden brown before flipping them over.
  • Brush them with the melted butter while hot.

Coconut curry:

  • Heat your oil in a medium pot. Once your oil is hot but not smoking add your garlic, ginger and lemongrass. Toast lightly before adding the onions. Fry until they become translucent.
  • Add your spices and toast for one minute to release the flavour.
  • Add your honey, coconut milk and cream and simmer for 20 minutes.
  • Take off the heat and season with your lime zest and juice, tamarind paste, fish sauce and salt to taste.
  • Blend the sauce with a hand blender or in a blender until smooth.
  • Add fresh coriander at the end.

Crispy onions and curry leaves:

  • Peel and slice the onions into thin rings.
  • Pick the curry leaves off the stems.
  • Heat the oil to 180-200 degrees Celsius.
  • Fry the curry leaves in the oil until crispy. This will not take long.
  • Dust the onions in corn flour and fry until golden. Salt when hot.
  • Land onto paper towel to absorb the excess oil.


  • Portion the fish into 100g portions and lightly salt.
  • Heat up a pan and add oil.
  • When your oil and pan are hot, add the salted fish to the pan and fry until golden brown on one side before flipping it over.
  • Add a knob of butter and allow to brown.
  • Switch off the pan and add a squeeze of lemon juice before removing the fish.


Ladle the curry sauce on the base of your plate, place the pan fried kingklip on the top and garnish with fried curry leaves and crispy onions. Serve with hot herb flatbreads on the side.

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