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Durban Fish Curry Recipe

durban fish curry recipe
pic courtesy “Tasty Veedu”

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.

Ingredients

  • 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)

Method

  • 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.

View more Fish Curry Recipes or if you like to burn, try Vijay Govenders Original Crab Curry Recipe


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.

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