On Air 05:00 - Homemark

Mild Durban Fish Curry

Serves 3-4

 

Ingredients:

  • 1 kg Kingklip Fillet Cuts (600g packs)
  • 4 tsp (20 ml) olive oil
  • 1 onion, chopped
  • 1 tbsp (15 ml) crushed garlic
  • 2 tbsp (30 ml) grated ginger
  • 2 tbsp (30 ml) Durban masala or red curry powder
  • 2 tsp (10 ml) fish/seafood masala
  • 1 tsp (5 ml) ground cumin
  • 2 cardamom pods
  • 1 cup (250 ml) chopped tomatoes
  • 1 tsp (5 ml) tomato paste
  • 1 – 2 cups (250 – 500 ml) water
  • Salt and freshly ground black pepper to taste

Method:

 

  1. Heat the olive oil in a saucepan and then add the onions and sauté until the onions are translucent. 
  2. Add the garlic, ginger and all the spices and heat through for 5 – 10 minutes.  Add a little water to deglaze if the spices start to stick to the pan. 
  3. Add the fresh tomatoes and paste and the water (firstly starting with 1 cup), and leave to simmer for about 15 minutes.  At this point, most of the water should have evaporated.
  4. Add the Kingklip steaks and leave to simmer a further 20 – 25 minutes with the lid on.  Do not stir too much as the fish might be broken.
  5. Serve with cooked basmati rice, chapattis or roti.

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