SOUTH AFRICAN FISH CURRY
This Indian Food Recipe Serves 4
There are many variations to this recipe whereby ingredients may be added or omitted, namely, boiled eggs – which can be added at the very end of the prepared dish or baby brinjals &/or green mangoes, which can be added before adding in the fish to ensure that they cook properly as fish tends to cook much quicker.
This recipe is my mum’s which she has passed over to me. My mum is of South Indian decent (Tamil) which is why tamarind is usually added to this dish. I always have pap (also known to many Indians as Kali or Sangiti) but this dish may be eaten with whatever you prefer.
South African Fish Curry Ingredients:
- 1 kg fish – I have used Angelfish
- 70 grams (4 tablespoons) tomato paste
- 3 tomatoes
- 1 onion
- 3 cloves garlic
- 1 teaspoon ginger & garlic paste
- 3 green chillies
- 1 sprig curry leaves
- 1 teaspoon garam masala
- ½ teaspoon mustard seeds
- 1 ½ tablespoons tamarind (puli, imalee)
- 1 ½ cups water
- 1 teaspoon jeera powder (cumin powder)
- 1 teaspoon turmeric powder
- salt to taste
- 2 tablespoons chilli powder
- 3 tablespoons vegetable oil
- fresh coriander (dhania) for garnishing
- Rinse the fish.
- Cut fish into pieces, place into a bowl & set aside.
- Next, get out the tamarind.
- Add the tamarind to a bowl.
- Pour in the 1 ½ cups of water to the bowl of tamarind.
- Press the tamarind between your fingers & smash it to allow it to be diluted in the water. Once done, you should have a brownish coloured water.
- Using a strainer, strain the tamarind water to get rid of the pulp that may have been left over. Set aside.
- Peel the onion & sliver it. Set aside in a bowl.
- Rinse tomatoes & slice in halves. Use the finer side of the grater & grate the inner flesh of the tomatoes into a bowl. Discard of the skin.
- Rinse green chillies, remove the stems & set aside.
- Peel & rinse garlic cloves & set aside.
- Heat the vegetable oil in a wide pot.
- Once the vegetable oil is hot, add in the onions, mustard seeds, garlic cloves, green chillies & the curry leaves.
- Mix well & allow to simmer until the onions are translucent.
- Next, add in the garam masala, jeera (cumin) powder, turmeric powder, chilli powder & the ginger & garlic paste.
- Mix & simmer for 30 seconds.
- Thereafter, add in the grated tomatoes & the tomato paste.
- Mix well.
- Tomatoes are cooked once the oil surfaces.
- Give it a quick stir & pour in the tamarind water.
- Mix & simmer for 5 minutes.
- Next, add in the fish & salt to taste.
- Mix well, cover & allow to cook for 15 minutes.
- Once the fish is cooked, notice how the oil surfaces once again.
- Turn off the heat.& garnish with fresh coriander (dhania).
- Serve this South African Fish Curry hot.
- Goes well with rice, bread, roti or pap (kali/hard porridge/sangiti).
- Stores well in the refrigerator for up to a week.