Fish Curry

This fish curry is so quick to make and tastes delicious. Serves 6

  • 50ml oil
  • 2 large onions, chopped
  • 10-15ml curry powder (your choice of strength) 5ml turmeric
  • 4 cloves garlic
  • 10 ml fresh chopped green ginger
  • 6-9 curry leaves
  • 4 large tomatoes, chopped
  • Pinch salt
  • 25ml tamarind, steeped in 250ml hot water 1kg fish fillet (Yellowtail/Hake or other fairly firm fish)
  • 25 ml fresh coriander leaves

Heat oil and sauté onion, add garlic and ginger, curry powder, turmeric and curry leaves and fry, add the chopped tomatoes and salt and simmer for about 20 minutes (until a thick chutney like consistency has formed) Add the strained tamarind and simmer for 5 minutes, add fish fillets in the sauce and spoon some of the sauce over the fillets. Place a lid on the saucepan and simmer gently for 20 minutes. Sprinkle with chopped coriander leaves and serve immediately with steamed rice.

(Recipe compliments of Jean van der Gaast)