Mrs Joyce Naidoo’s Steenbras Fish Curry

Ingredients

• 8 large tomatoes
• 6 big cloves garlic peeled n sliced
• 1 large onion
• Curry leaves
• 2 Stems shallot
• Mixed Masala including fish Masala
• 1/4 Teaspoon of Turmeric
• 1 Teaspoon of Brown Sugar
• Salt to taste
• 8 Green Chillies
• Cooking oil

Method

• Heat your oil
• Add the green chillies (which have been cut length ways to give it a slit), the onions and your curry leaves
• Add the Garlic
• 5 Tablespoon masala
• Tomatoes, Grated
• Sugar & Salt to taste
• Allow tomatoes to cook well
• Then add some tamarind mixed in 1 cup of warm water, allow to boil rapidly. Then place your fish in yo the pot and allow to cook for about 20 to 25 minutes until the fish is cooked.
  
  Note: This fish curry is best to eat when cold and it is absolutely out-of-this-world, when served with warm, white bread and butter.

About White Steenbras (Pignose Grunter)

White steenbras ( Lithognathus lithognathus) are endemic, spawning fish highly prized by recreational fishers. They are found in estuaries (juveniles) and surf (sub-adults) and inshore zone (adults). Populations were heavily overfished in the 80’s which lead to a collapse in the fishing industry. White steenbras are listed as Endangered on IUCN’s list for threatened species and are rated as no-sale species within South Africa.

2. How was it caught or farmed?

Only recreational fishers with special permit may catch white steenbras following a daily bag (1) and minimum size limit (60cm). Recreational fishers are not allowed to sell their catches.

3. Where is it from?

White steenbras are endemic to the waters around the Orange River up to KwaZulu-Natal. Due to its no-sale status management, consists of monitoring and permit enforcement on a local scale.

Find out about the sustainability of any seafood species you want to eat by viewing the SASSI List