What are you cooking this weekend? Why not try your hand at a Durban Fish Curry cooked using this traditional recipe.
Almost any fish used may vary but shad is a firm favourite.
The secret to a delicious gravy (besides using the freshest fish) is getting the perfect balance of puli (tamarind) in the curry.
- 5 Thick slices of fish
- 1 Tablespoons jeera (Cumin Powder)
- 2 Cloves garlic
- 1 Tablespoon mustard seeds
- 2 TB puli (tamarind) mixed with 1/4 cup water. (Remove seeds and use only juice)
- 2 Tablespoons mixed masala
- 2 large green chillies split down the middle
- 1 large onion thinly sliced
- Curry leaves
- 1 and 1/2 tablespoons ginger and garlic
- 10 Jam tomatoes
- 10 Small brinjals
- 1/4 Tablespoon sugar
- Salt to taste
- Dhania to garnish (Coriander Leaves)
- Heat oil
- Fry jeera and mustard seeds
- Brown onions. Add masala, ginger and garlic paste and chillies
- Add grated tomatoes, tamarind juice and salt to taste.
- Simmer for a few minutes
- Add brinjals
- When brinjals are half cooked, add fish. Do not stir the curry as the fish will break.
- Cook on reduced heat for about 30 minutes. (Stir the curry by gently shaking the pot ensuring the fish is well coated with gravy.)
- Add the garlic cloves and continue to cook
- Add dhania and curry leaves.
- Simmer for few seconds before removing from heat.
- Serve with rice or fresh white bread and butter.
Notes: Can be cooked the day before you serve. This allows the flavour to soak into the fish.
Recipe from Legends of the Tide pp. 237-8
Legends of the Tide – The Seine-netters and the Roots of the Durban Fishing Industry on special for R250.
Call 0785930585 to order.