Durban Fish Curry
Serves 3-4
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.
Use these products
Cape Whiting Steaks 500 g
Cape Whiting Steaks 500 g
Ingredients
- 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
Method
- 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.