Cape Malay Fish Curry

Cape Malay Fish Curry

Recipe of: Fish
 
 
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CONFECTION
Season the fish with salt and pepper and cut into large bite-size pieces.
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. 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.
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.
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. Just before serving, top with chopped coriander and serve on a bed of yellow rice.

 



INGREDIENTS
600 g rock ling, hake or other firm white fish fillets, skin removed
salt, to season, plus 1 tsp, approximately, extra
pepper, to season
60 ml (¼ cup) cooking oil
pinch of fennel seeds
pinch of cumin seeds
1 onion, finely chopped
1 tsp crushed garlic
1 red birdseye chilli, halved lengthways
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
½ tsp garam masala
½ tsp ground turmeric
1 tbsp hot masala, or to taste
1 tsp medium masala
3 tomatoes, peeled, grated
1 tsp tamarind pulp, mixed with 60 ml (¼ cup) boiling water and strained
1 tbsp raw sugar, or to taste
10 fresh curry leaves, bruised
½ cup chopped coriander leaves
yellow rice, to serve

Added by: Natália Martins
Consulted: 2402 X
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