The firm texture of Guitarfish works well in curries. This coconut milk-based Sri Lankan-style curry is quite mild but has plenty of flavour and the okra adds a lovely crunch.
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
½ teaspoon ground turmeric
2 cloves garlic, minced
1 teaspoon grated ginger
⅓ cup vegetable oil
1 small red onion, diced
2 green chillies, seeded and finely chopped
12 curry leaves
2 teaspoons salt flakes
500g piece Guitarfish meat, cubed
2 large ripe tomatoes, chopped
150g okra, trimmed
1 cup coconut milk
½ cup water
1 tablespoon lime juice
Steamed basmati rice, to serve
Dry roast and grind the coriander, cumin and fenugreek; mix with the turmeric, garlic, ginger and 1 tablespoon of the oil. Rub this mixture into the fish and set aside for 20 minutes.
Heat remaining oil in a frying pan, add onion, chilli, curry leaves and salt and cook for a few minutes, until onion softens. Add fish and toss gently over a high heat, until coloured on all sides. Remove from pan and set aside.
Add tomatoes and okra to the pan and cook for a minute or 2 then add coconut milk and water. Bring to the boil, reduce heat to medium and cook for 4-5 minutes until okra starts to soften. Add fish and cook for a further minute.
Meanwhile make tempering mixture: heat ghee, add remaining ingredients and cook until mustard seeds start to pop. Remove from heat.
Remove curry from heat, stir in lime juice and tempering mixture and serve with steamed rice.
Blue-Eye Trevalla, Ling, Ray, Skate.