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!
For the Curry:
1 Onion finely chopped
1 tsp Chilli powder
1 tsp Turmeric powder
2 tsp Curry powder
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
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.
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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