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    Roasted Kingfish Belly w/ Eggplant Kasundi

    September 19, 2022 3 min read

    Roasted Kingfish Belly w/ Eggplant Kasundi

    This recipe has been kindly sent by Shrek, from his book 99 Spearo Recipes by the Noob Spearo Community! The recipe was submitted to the book by Anthony Thodey. Thanks to Anthony and Shrek for this recipe!

    This is a nice versatile chutney recipe that goes well with a lot of different fish sides/bellies. This recipe makes quite a large quantity too, which means you can stash it away for another day for when you're feeling peckish. It will also last for a couple of months as it is a preserve. The recipe in itself is quite easy to make and takes only a couple of hours to prepare/cook. When you're ready to have a feed of kingie belly again, it's already prepared for you, so you can slap it on and you're away laughing. Generally, a kingfish belly will feed 2-4 people. It goes down a treat when you have a few mates around while sinking some brews. The dish acts as a good conversation starter as well, as the fish you're eating has a story behind it that you can share with your mates.

    Ingredient List

    Kasundi (Asian variety of mustard sauce or relish) spice mix: 

    10g (.35oz) fenugreek seeds

    15g (.5oz) cumin seeds

    20g (.7oz) mustard seeds

    50g (1.75oz) fresh ginger

    75g (2.65oz) garlic

    12g (.4oz) turmeric

    15g (.5oz) cumin seeds

    65ml (¼ cup) malt vinegar

    300ml (1¼ cup) canola oil

    500g (1lb) white onion, diced

    50g (1.75oz) garlic, finely chopped or crushed

    50g (1.75 oz) fresh ginger, finely grated

    250ml (1 cup) malt vinegar

    300g (10.5 oz) white sugar

    45g (1.5 oz) salt

    125g (4.4oz) fresh red chili

    1.25kg (1.5lb) eggplant (aubergine), diced



    The Fish

    500g-1kg (1-2lb) fresh kingfish belly (either the collar end or the tail end)



    In a bowl:

    1. Toast off the Kasundi spice mix until fragrant.
    2. Grind into a powder with a mortar and pestle.
    3. Gather all of the ingredients for the wet paste and blend them together.

    In a large pot or pan:

    1. Sweat off the onions in oil for approximately 10 minutes, then add the ginger and garlic. Cook until the onions, garlic and ginger start to get colour.
    2. Add the Kasundi spice mix and wet paste. Make sure you stir it continuously to prevent sticking.
    3. Add the malt vinegar, red chilli, sugar, salt and diced eggplant.
    4. Cook down until all flavours have infused and it has become a jam-like consistency.
    5. Set aside to cool down. 
    6. Once cooled, store in pre-sterilised clean sealable jars.


    1. Marinate the Kingfish belly or collar with a good basting of Kasundi for at least an hour in the fridge. Apply Kasundi liberally
    2. Heat a large cast iron skillet or pan until it’s really hot on the bbq and lay the marinated kingie belly/collar skin side down and close the lid to let it roast. 
    3. Try to get a nice colour on the marinade as well, as colour equals flavour and it will form a nice crust. 
    4. Cook the fish through to your liking (remember to always undercook just a little as it will continue to cook through after you remove it from the heat). 
    5. Serve the belly with half a lime or lemon, cracked black pepper and a sprinkle of chopped coriander or micro coriander.

    Serve this with a side of charred broccoli for ultimate satisfaction.