Mrs Moodley's Fish Curry Recipe

For those of us who absolutely love a fish, or any seafood curry, for that matter – this is a very special recipe, which I am sure has been perfected over many, many years.

Note from Sugen Moodley who shared the recipe on Facebook, “This is my Mums recipe.  I used a Natal Stumpnose of around 3.2kg which I caught.  You can use any available fish.”

• 3.2kg fish
• 5 large tomatoes- grated
• 4 whole green chillies
• 1/2 onion – diced
• 1/2 teaspoon methi seeds
• 1/4 teaspoon mustard seeds
• 2 teaspoon sugar
• 1/2 tsp garam masala
• 1/2 tsp tumeric powder
• 1 1/2 tsp salt
• 4 + 1 teaspoons chilli powder. (see method)
• 1 tablespoon tamarind, diluted in 1/2 cup water
• 2 teaspoon ginger and garlic paste
• 200ml veg oil
• 1/2 teaspoon crushed garlic

Method

1. Fry the onions until they are soft and light brown.

2. Add all of the ingredients, except the fish, the chillies, 1 teaspoon of chilli power and 1/2 teaspoon of crushed garlic. (which we will add later)

3. Simmer on medium heat, then place the pieces of fish in the pot in a single layer.

4. Spoon the chutney over the fish. (Do not turn the fish over)

5. Taste and add salt to preference.

6. After about 5 minutes, transfer the fish to a plate with the cooked side up.

7. Repeat the process if you have any more pieces of fish.

8. Add the chillies and allow to cook for about 5 minutes, whilst stirring, allowing for the water to evaporate.

9. Once the oil rises to the surface, add the 1/2 teaspoon of crushed garlic and the 1 teaspoon of chillie powder which you reserved earlier.

10. Return the fish to the pot, with the uncooked side down.

11. Simmer on medium/low heat.

12. Traditionally, a sheet of newspaper is now placed over the pot, but you can use a lid. (just place it so that some steam can escape)

13. Do not use a spoon to stir, rather pick up the pot and gently tilt it to coat the fish with chutney every 2 to 3 minutes.

14. After 20 mins on low (3) the oil should be visible, most of the water would have evaporated.

15. Scrape the spoon in the open spaces, between the fish, to ensure it is not burning. (I like to use a wooded spatula)

16. Simmer on low (1) for a further 6 mins.

17. The oil should now be visible.

18. Garnish and enjoy!

Durban Curry Recipes · https://www.curryrecipe.co.za/mrs-moodleys-fish-curry-recipe/