eCook Meal
Indian-style Kingklip Dinner
with a curry sauce & fresh green leaves
Flaky kingklip marinated in a tikka curry paste and served with buttery baby potatoes, a fresh coriander & green leaf salad, and coconut milk curry sauce. Yummy yum!
Serving guide
Choose your portion size.
POTATOES GONNA POTATE
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until easily pierced with a fork. Drain and return the drained potatoes to the pot. Add a knob of butter or a drizzle of oil and seasoning. Cover with a lid and holding the handles tightly, shake the pot until the butter has melted and fully coated the potatoes. Cover to keep warm.
MARINATION STATION
In a bowl, combine ⅓ of the curry paste, 10ml of oil, and seasoning. Add the kingklip and toss until fully coated. Set aside to marinate.
REFRESHING GREEN SALAD
Rinse the coriander and the green leaves. Pick the coriander. In a bowl, combine the rinsed green leaves, ½ the picked coriander, a drizzle of oil, and season.
CREAMY CURRY SAUCE
Place a pan over medium heat. When hot, add the remaining curry paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk and simmer for 3-4 minutes until slightly reduced. Add an extra splash of water, if necessary. Season with a sweetener of choice and a pinch of salt. Remove from the pan.
THE KING OF FISH
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the marinated kingklip for 3-4 minutes per side until crispy and cooked through.
DELISH!
Plate up the buttery potatoes and the green salad. Side with the kingklip and the curry sauce for dunking. Sprinkle over the remaining coriander. There you have it, Chef!
Baby Potatoes - 200g
Spice & All Things Nice Tikka Curry Paste - 10ml
Kingklip Fillet - 1
Fresh Coriander - 4g
Green Leaves - 20g
Lite Coconut Milk - 100ml
POTATOES GONNA POTATE
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until easily pierced with a fork. Drain and return the drained potatoes to the pot. Add a knob of butter or a drizzle of oil and seasoning. Cover with a lid and holding the handles tightly, shake the pot until the butter has melted and fully coated the potatoes. Cover to keep warm.
MARINATION STATION
In a bowl, combine ⅓ of the curry paste, 20ml of oil, and seasoning. Add the kingklip and toss until fully coated. Set aside to marinate.
REFRESHING GREEN SALAD
Rinse the coriander and the green leaves. Pick the coriander. In a bowl, combine the rinsed green leaves, ½ the picked coriander, a drizzle of oil, and season.
CREAMY CURRY SAUCE
Place a pan over medium heat. When hot, add the remaining curry paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk and simmer for 3-4 minutes until slightly reduced. Add an extra splash of water, if necessary. Season with a sweetener of choice and a pinch of salt. Remove from the pan.
THE KING OF FISH
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the marinated kingklip for 3-4 minutes per side until crispy and cooked through.
DELISH!
Plate up the buttery potatoes and the green salad. Side with the kingklip and the curry sauce for dunking. Sprinkle over the remaining coriander. There you have it, Chef!
Baby Potatoes - 400g
Spice & All Things Nice Tikka Curry Paste - 20ml
Kingklip Fillets - 2
Fresh Coriander - 8g
Green Leaves - 40g
Lite Coconut Milk - 200ml
POTATOES GONNA POTATE
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until easily pierced with a fork. Drain and return the drained potatoes to the pot. Add a knob of butter or a drizzle of oil and seasoning. Cover with a lid and holding the handles tightly, shake the pot until the butter has melted and fully coated the potatoes. Cover to keep warm.
MARINATION STATION
In a bowl, combine ⅓ of the curry paste, 30ml of oil, and seasoning. Add the kingklip and toss until fully coated. Set aside to marinate.
REFRESHING GREEN SALAD
Rinse the coriander and the green leaves. Pick the coriander. In a bowl, combine the rinsed green leaves, ½ the picked coriander, a drizzle of oil, and season.
CREAMY CURRY SAUCE
Place a pan over medium heat. When hot, add the remaining curry paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk and simmer for 4-5 minutes until slightly reduced. Add an extra splash of water, if necessary. Season with a sweetener of choice and a pinch of salt. Remove from the pan.
THE KING OF FISH
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the marinated kingklip for 3-4 minutes per side until crispy and cooked through.
DELISH!
Plate up the buttery potatoes and the green salad. Side with the kingklip and the curry sauce for dunking. Sprinkle over the remaining coriander. There you have it, Chef!
Baby Potatoes - 600g
Spice & All Things Nice Tikka Curry Paste - 30ml
Kingklip Fillets - 3
Fresh Coriander - 12g
Green Leaves - 60g
Lite Coconut Milk - 300ml
POTATOES GONNA POTATE
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until easily pierced with a fork. Drain and return the drained potatoes to the pot. Add a knob of butter or a drizzle of oil and seasoning. Cover with a lid and holding the handles tightly, shake the pot until the butter has melted and fully coated the potatoes. Cover to keep warm.
MARINATION STATION
In a bowl, combine ⅓ of the curry paste, 40ml of oil, and seasoning. Add the kingklip and toss until fully coated. Set aside to marinate.
REFRESHING GREEN SALAD
Rinse the coriander and the green leaves. Pick the coriander. In a bowl, combine the rinsed green leaves, ½ the picked coriander, a drizzle of oil, and season.
CREAMY CURRY SAUCE
Place a pan over medium heat. When hot, add the remaining curry paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk and simmer for 4-5 minutes until slightly reduced. Add an extra splash of water, if necessary. Season with a sweetener of choice and a pinch of salt. Remove from the pan.
THE KING OF FISH
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the marinated kingklip for 3-4 minutes per side until crispy and cooked through.
DELISH!
Plate up the buttery potatoes and the green salad. Side with the kingklip and the curry sauce for dunking. Sprinkle over the remaining coriander. There you have it, Chef!
Baby Potatoes - 800g
Spice & All Things Nice Tikka Curry Paste - 40ml
Kingklip Fillets - 4
Fresh Coriander - 15g
Green Leaves - 80g
Lite Coconut Milk - 400ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.10
for 4 servings · R44.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Kingklip Fillets needs 4Kingklip Portion Avg 300 g R142.50 · whole pack (size can't be divided)R142.50
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Lite Coconut Milk
- Spice & All Things Nice Tikka Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Indian-style Kingklip Dinner?
The preparation time for Indian-style Kingklip Dinner with a curry sauce & fresh green leaves is between 15 and 30 minutes.
What is the total time required to make Indian-style Kingklip Dinner with a curry sauce & fresh green leaves?
The total time required to make Indian-style Kingklip Dinner with a curry sauce & fresh green leaves is between 30 and 45 minutes.
How many servings does Indian-style Kingklip Dinner provide?
4 servings
What are the main ingredients in Indian-style Kingklip Dinner?
Baby Potato, Fresh Coriander, Green Leaves, Kingklip Fillet, Lite Coconut Milk, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Indian-style Kingklip Dinner?
Calories: 566, Carbs: 39 grams, Fat: grams, Protein: 36.2 grams, Sugar: 6.2 grams, Salt: 247 grams
How do I prepare Indian-style Kingklip Dinner?
THE KING OF FISH: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the marinated kingklip for 3-4 minutes per side until crispy and cooked through. CREAMY CURRY SAUCE: Place a pan over medium heat. When hot, add the remaining curry paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk and simmer for 3-4 minutes until slightly reduced. Add an extra splash of water, if necessary. Season with a sweetener of choice and a pinch of salt. Remove from the pan. POTATOES GONNA POTATE: Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until easily pierced with a fork. Drain and return the drained potatoes to the pot. Add a knob of butter or a drizzle of oil and seasoning. Cover with a lid and holding the handles tightly, shake the pot until the butter has melted and fully coated the potatoes. Cover to keep warm. MARINATION STATION: In a bowl, combine ⅓ of the curry paste, 20ml of oil, and seasoning. Add the kingklip and toss until fully coated. Set aside to marinate. REFRESHING GREEN SALAD: Rinse the coriander and the green leaves. Pick the coriander. In a bowl, combine the rinsed green leaves, ½ the picked coriander, a drizzle of oil, and season. DELISH!: Plate up the buttery potatoes and the green salad. Side with the kingklip and the curry sauce for dunking. Sprinkle over the remaining coriander. There you have it, Chef!
What should be prepared from my kitchen to make Indian-style Kingklip Dinner?
Baby Potato, Fresh Coriander, Green Leaves, Kingklip Fillet, Lite Coconut Milk, Spice & All Things Nice Tikka Curry Paste
How many calories does Indian-style Kingklip Dinner have?
566 calories
How much fat content does Indian-style Kingklip Dinner have?
grams