- 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
- Heat the olive oil in a saucepan and then add the onions and sauté until the onions are translucent.
- 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.
- 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.
- 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.
- Serve with cooked basmati rice, chapattis or roti.
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