Durban Fish Curry
The city of Durban boasts the largest community of Indian descendants, outside of India. When the Indian indentured labourers came to SA in the 1860s, they brought with them a variety of exotic spices. There are many ways to make a curry, but Durban curries are known for their deep red colour and tomato base – a type of curry that’s now famous around the world.
Cape Whiting Steaks 500 g
- 2 x 500g Cape Whiting Steaks, frozen
- 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 hake 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.