There are few meals under R20 which can feed a family of 4. There are even fewer meals under R20 which can feed a family of 4 and still be absolutely delicious, as a famous Durban Tinned Fish Curry.
- 1 Tin Pilchards (chilli is best)
- 100ml Sunflower Oil
- 1 Large Onions (Finely chopped)
- 2-3 Jam tomatoes (or more if you want more gravy)
- Curry leaves
- Star Anise
- Cinnamon Stick
- 1 Teaspoon Jeera, Powder or Whole Seeds (cumin)
- 1 Teaspoon Chilli Powder (or Cayenne Pepper if you want hot)
- 2 Tablespoons Masala / Curry Powder
- 1 Large potato cut into small cubes (optional)
- Dhania to garnish
- Remove pilchards from the can, leaving the sauce behind. Cut them down the belly and remove bones and any stomach etc that you may find inside. (keep the sauce, we will add to the pot later)
- Put oil into the pot, on a medium heat
- Add star anise, cinnamon and jeera (cumin) and allow to fry. (do not burn your spices)
- Add the onions and saute until soft
- Add Masala / Curry Power and let fry (do not let burn)
- Add tomatoes
- Add a dash of water if required if the mixture is too dry
- Lower the heat and let simmer until the mixture has cooked down and the oil is starting to float to the top
- Add curry leaves and let simmer for 2 minutes
- Add potatoes and more water if required.
- Cover and let simmer until the potatoes are soft and almost cooked.
- Add your fish, laying them down on the sauce. Spoon sauce on top of the fish. Turn the heat right down, cover the pot and allow to simmer for 5 or so minutes.
- Take the pot off the heat and allow to stand for at least 15 minutes.
- Serve with rice, fresh buttered bread, roti or however you like it.
Hint: The longer the fish sits in the sauce, the better it will taste.
Learn some more fish curry recipes