cape malay fish curry (south africa)

Name: Cape Malay Fish Curry (South Africa)
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: African
Ingredients: 600 gram(s) (22 0unces) rock or ling cod, hake or other firm white fish fillets, skin removed; - salt, to season, plus 1 tsp, approximately, extra; - pepper, to season; 60 milliliter(s) (¼ cup) cooking oil; pinch(es) of fennel seeds; pinch(es) of cumin seeds; 1 - onion, finely chopped; 1 teaspoon(s) crushed garlic; 1 - red birdseye chilli, halved lengthways; 1 teaspoon(s) ground coriander; 1 teaspoon(s) ground cumin; 1 teaspoon(s) ground fennel seed; 1/2 teaspoon(s) garam masala; 1/2 teaspoon(s) ground turmeric; 1 tablespoon(s) hot masala, or to taste; 1 teaspoon(s) medium masala; 3 - tomatoes, peeled, grated; 1 teaspoon(s) tamarind pulp, mixed with 60 ml (¼ cup) boiling water and strained; 1 tablespoon(s) raw sugar, or to taste; 10 - fresh curry leaves, bruised; 1/2 cup(s) chopped fresh coriander leaves; - yellow rice, to serve

5 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Sep 20, 2015

This recipe by Hazel McBride shares the fragrant and spicy world of South African food in her recipe for Cape Malay fish curry. While you can substitute the rock ling or hake with any firm white-fleshed fish fillets, Hazel cautions against adding ginger as her mother says "it breaks the fish". I need to say that I'm posting this for safe keeping and that I have not yet tried this as I have no access to some of the ingredients. If I should ever find them though I think this will be amazing.

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Recipe and photo by: Hazel McBride at http://www.sbs.com.au

prep time 25 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

Ingredients

600 grams (22 0unces) rock or ling cod, hake or other firm white fish fillets, skin removed
- salt, to season, plus 1 tsp, approximately, extra
- pepper, to season
60 milliliters (¼ cup) cooking oil
pinch of fennel seeds
pinch of cumin seeds
1 - onion, finely chopped
1 teaspoon crushed garlic
1 - red birdseye chilli, halved lengthways
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel seed
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 tablespoon hot masala, or to taste
1 teaspoon medium masala
3 - tomatoes, peeled, grated
1 teaspoon tamarind pulp, mixed with 60 ml (¼ cup) boiling water and strained
1 tablespoon raw sugar, or to taste
10 - fresh curry leaves, bruised
1/2 cup chopped fresh coriander leaves
- yellow rice, to serve

How To Make cape malay fish curry (south africa)

Step 1

Season the fish with salt and pepper to taste and cut into large bite-size pieces.

Step 2

Heat the oil in a wok or wide saucepan over high heat. Add the fennel and cumin seeds and cook for 1 minute, or until fragrant. Add the onion and cook for 5–6 minutes, or until golden brown.
Step 3

Add the garlic and chilli and cook for 1 minute. Add the remaining spices and 2–3 tbsp water to prevent spices from burning and sticking to pan. Cook for 1–2 minutes.
Step 4

Add the tomato and tamarind water, reduce heat to low and cook for another 5 minutes. Add the sugar and extra salt, adjusting each to ensure a balance of sweet and sour. Stir in the curry leaves and simmer for another 10 minutes, or until sauce is slightly thickened.
Step 5

Place the fish in the wok and gently spoon over the sauce to coat. Cover, reduce heat to medium–low and simmer for 8 minutes, or until fish is just cooked through.
Step 6

Just before serving, top with chopped coriander and serve on a bed of yellow (saffron) rice.
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