There is something so enticing about the heady aromatic zing of the orange peel in every mouthful. It’s just a moment you need to experience at least once! I can eat this dish a few times a week and never bore with it! Try it, just once!
INGREDIENTS:
For the Curry:
1 Onion finely chopped
1 tsp Chilli powder
1 tsp Turmeric powder
2 tsp Curry powder
Fish Prep:
1 block keski fish, washed and cleaned for any debris.
1/2 tsp tumeric
1/2 tsp chilli powder
1/2 tsp Salt
Clean your keski with a little bit of lemon and salt then drain well and put aside. For tips on cleaning visit How To Clean Dried/ Fresh Keski Fish
METHOD:
In a clean bowl add your keski, half a teaspoon of turmeric, half a teaspoon of salt and half a teaspoon of chilli powder and fresh chilli minced. Mix this up and put aside.
Next in a pan add some oil and when the oil is hot place your marinated keski in the oil and let it gently cook on a medium heat. Do not stir this just move your pan and jiggle it until will the keski looks opaque.
Next gently turn the keski over with a palate knife or fish slice and you will now cook it for another few minutes without stirring it again.
Next remove your keski with a slotted spoon and place in a dish and set aside.
Next add a little bit more oil to your pan you should have at least two tablespoons and add to this your finely minced/chopped onions and chopped fresh chilli.
Cook this till it’s just golden. Add your salt and continue cooking until the oil splits.
Now add a quarter cup of water and cook this until the oil starts to split again.
Add a splash of water then add
turmeric, curry powder, chili powder and stir this in very gently and cook for a good few minutes.
Next add your orange peels either whole or finely sliced and let this cook gently for a few minutes just so the oils are released into the spices.
Now then add a cup of water cover and cook for a further 3 or 4 minutes.
Next take off the lid add one slit Green Chilli and let it simmer gently until the oil splits again at this stage you can have it dry or with a little bit of sauce but ensure that the oil has split.
Garnish with some fresh coriander and serve.
TIPS:
You can use dried orange peel if you have any. It’s useful to dry them naturally and store. Particularly if you have a rather fragrant oily peel.
I have used fresh clementine peel as they are very fragrant and in season in winter months in Uk. I remove as much of the pith as possible with a knife.
For this recipe I have left the peels whole for purpose of photo images however I usually cut them finely in shreds. That way they are in every mouthful!
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