Tag Archives: tinned fish

Durban Tin-Fish Chutney & Boiled Egg

Durban Tin Fish Chutney

For lunch today, I felt like something quick, tasty and substantial enough so that I could skip dinner.

As far as quick & tasty go, there is very little that can compare with a Durban Tin Fish Chutney (curry)

The king of cheap meals that is enjoyed everybody from peasants to royalty.

To a pot that was sizzling with 1 teaspoon of ghee (or sunflower oil, if you prefer), I added 1 small-medium sized onion chopped onion. 2 green chillies, 2 dried chillies and 2 cloves of garlic.

When the pot became a bit dry, I added some hot water from the kettle and allowed the onions to cook down in the water until the water had evaporated. This is fast becoming one of my favourite little tricks.

note: this is may not needed when you cook with a lot of oil, but I am using as little oil as possible for my everyday cooking.

Into the onions, I added 1 heaped spoon of Durban Curry Lovers, all-in-one Kashmiri Masala and gave it a good mix. Again, when the pot became a bit dry, I added a good splash of hot water from the kettle and gave it a good mix. The masala dissolves nicely into the water and by the time the water cooks away, you have a nice smooth, well tempered, ‘paste’ sizzling away in the pot.

I then added 3 jam tomatoes that had been blitzed in my food processor. So quick and easy, could not help myself. I gave it all a good mix and let it cook down on medium heat.

After 5 minutes, I poured the sauce from the tin of pilchards in with the chutney. (Chutney is what Durbanites call the tomato based ‘curry gravy’ that we have just cooked)

While that was simmering away, I cleaned each pilchard, taking care to remove the bones and cut away the stomach and any other dark bits of the fish.

Once the pilchards were cleaned, I gently added them to the pot and carefully mixed them into the chutney, taking care not to break them up.

A good trick is to pick the pot up and swirl it around a bit.

Meanwhile, a couple of eggs were boiling away to be served with this delicious meal. A couple of fingers of toasted bun rounded things off perfectly. I cooked the buns on Sunday night, using a Japanese Milk Bread Recipe which I got from Joshua Weissman’s Cookbook.

I dished 3 plates, one for my son, one for my neighbour an done for myself, with a portion still left over for later.

You really can not beat this meal for it’s simplicity, value for money and most of all ….. the incredible taste.

Joshua Weissman’s Recipe

For more Fish & Seafood Curry Recipes, please see HERE

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Tinned Fish Curry with Mielie Rice

tinned fish curry with mielie
tinned fish curry with mielie rice
Tinned Fish & Potato Curry

Tinned Fish Curry with Mielie Rice

Tinned fish curry with UTD potatoes and mealie rice.

Thanks for Jennifer N for sharing her recipe.

  • Author: Jennifer N
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian


  • 1 Potato (cut into 6 pieces)
  • 2 Jam Tomatoes (grated)
  • 1 Small Onion (sliced)
  • 1 Green Chilli (cut in half)
  • 1/4 teaspoon turmeric
  • 1 teaspoon of masala
  • 1 teaspoon of ground ginger and garlic
  • Curry leaves
  • I can of 215g tinned fish (cleaned, the tomato sauce must be added to the grated tomato)


  1. Heat little oil in a pot
  2. Add sliced onion and green chilli and sauté until soft.
  3. Add turmeric, masala and ground ginger and garlic, mix well
  4. Add grated tomato, potato and curry leaves, salt to taste and cook till potatoes are soft.
  5. Then add the fish and cook on low for 8 to 10 minutes


For more recipes from Jennifer
For more Tinned Fish Recipes
For more Fish & Seafood Recipes


Keywords: Tinned Fish, Lucky Star, Durban Curry, Mielie Rice

Durban Middlecut Fish Curry

durban middlecut tinned fish curry recipe
durban middlecut tinned fish curry recipe
Another Delicious Recipe & Photo by Maurine C

Durban Middlecut Fish Curry

Middlecut is made from Mackerel, a striped fish that contains lots of Omega 3 & 6 oils, as well as a list of other vitamins and minerals. This great-tasting and healthy fish is absolutely fantastic in a Durban Fish Curry.

Middlecut is also different to the tinned pilchards which are widely used in Durban Tinned Fish Curry, in that it is mostly canned in salted water, as compared to the tomato of chilli sauce of the tinned pilchards.

This absolutely delicious recipe by Aunty Maurine is a healthy, tasty and enjoyable family treat that will surely become a family favourite.



  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian


  • Middlecut Tinned Fish
  • 1 Teaspoon Turmeric Powder
  • 1 Tablespoon Masala (add Masala to taste)
  • 1 x Medium Onion (Thinly Sliced)
  • 2 x Jam Tomatoes (Chopped)
  • 2 x Green Chillies (Sliced long ways)
  • Garlic & Ginger Paste (to taste)
  • Boiled Eggs (Sliced, as many or as little as you like)


  • Cover the base of your pot with oil
  • Add masala, tumeric powder, green chillies
  • Add salt,  fry onions till golden brown and soft
  • Add the chopped tomato, cook till soft
  • Clean the Middlecut tined fish
  • When the tomato is cooked, add in tinfish, ginger n garlic & mix (Cook for a few minutes)
  • Remove from the stove (Mix without breaking up the Middlecut
  • Optional add sliced boiled eggs to tinfish 
  • Serve with roti, rice or whatever makes you happy

Keywords: Middlecut, Tinned Fish, Durban Curry, Healthy

Durban Tinned Fish Curry Recipe

Durban Tinned Fish Curry Recipe
Durban Tinned Fish Curry Recipe

Durban Tinned Fish Curry Recipe

I will never forget the first time that I ever tasted a Durban Tinned Fish Curry.

One of the sisters, by the name of Sam, who was absolutely instrumental in my curry cooking adventure, made it for us for lunch.

It was the first time that I had ever heard of, never mind tasted a tinned fish curry – and please excuse the pun … I was instantly hooked.

I think that I make a pretty decent tinned fish curry, here is my recipe, until I feasted my eyes on this absolute beauty by Aunty Maurine.

Wow … this is the real deal. 

Aunty Maurine was kind enough to share her step-by-step recipe, so that now we can all cook this beautiful dish at home. Thank you.

  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian


  • 1 Large Onion (Finely Chopped)
  • 1 Tomato (chopped)
  • Half tsp Mustard Seeds
  • Half tsp Cumin Seeds
  • Few Dried Chillies
  • 3 Green Chillies
  • 1 tsp Ginger Garlic Paste
  • Curry leaves
  • 3 Potatoes cut in quarters
  • 3 tbs Sunflower Oil
  • Salt to taste
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Red Curry Powder
  • 1 tsp Coriander and Cumin powder (Dhania & Jeera Powder)


  • Heat oil.
  • Add mustard seeds and let it popped.
  • Add cumin seeds and dried chillies.
  • Add onions and fry until lightly browned. 
  • Add ginger garlic, curry leaves and spices.
  • Add potatoes and tomatoes.
  • Add salt and water and cook until potatoes are soft. 
  • Clean tinned fish (this is necessary) and add to curry.
  • Simmer for 10 minutes until oil surfaces.
  • Serve hot with roti. Eniov 


Keywords: Tinned Fish, Lucky Star, Durban Curry

Tinfish Breyani by Miquel

Absolutely delicious Tinfish Breyani

This delicious Tinfish Breyani was cooked by Miquel.
His Mom was very proud to share this easy to follow, step-by-step recipe.

2 cup rice
1/2 cup lentil
1 Can Tinned Fish ( clean well and rinse, sieve juice of tin fish and add to grated tomatoes)
Put fish in separate bowl, and let it marinated with the sour milk & chopped mint
1/2 tsp mustard seed
1/2tsp jeera
1 bay leaf
1 cinnamon sticks
1 aniseed
Salt to taste
1/2 tsp honey
1 tsp food coloring
1 tsp chilli powder( and a tsp of other spices you have to go with a fish dish)
Few Curry leaves
4 medium tomatoes( grated and add tinfish juice with it)
Half medium onion(chopped fine for braising chutney)
2 green chillies (sliced in middle)
Hand full of mint
4 boiled eggs
4 medium potatoes ( boil or cook in microwave,add salt n food coloring,put in plastic packet n cook oh high for 3 min,but check in between
1 medium onion,sliced to fry in butter n stir into rice n lentils
Dhania to garnish when finished

Use a flat based vessel
Add oil, when heated add your dry spices mentioned above
Then add chopped onions and Curry leaves & fry until golden
Add your tomatoes and chilli powder, chillies, salt & honey
Mix & add a little water.
Cover and let it cook into a smooth chutney
Now add your tin fish that has been marinating in sour milk
Place fish on chutney and pour the marinade over
With a spoon put the chutney over your fish.
Reduce heat & let it simmer for about 10 mins, checking in between that it doesn’t dry off.
Switch off when you see treacle’s of oil n the water has reduced.
Last fry onion in butter till caramelised & golden brown. Mix this into your cooked rice & lentils


Tinfish chutney (the gravy)
Place remaining tinfish chutney over the top layer & place you tinfish over.
If you are adding boiled egg or potatoes , put in between the fish
Garnish with dhania
Cover the pot and put in oven for 15 minutes.
Then serve & enjoy.

If you enjoyed this recipe and would like more seafood curry recipes, you will find them here.

Here is a recipe for a traditional Durban Tin Fish Curry.

Durban Lucky Star Tinned Fish Curry

durban tinned fish curry
durban tinned fish curry

Durban Lucky Star Tinned Fish Curry

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.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian


  • 1 Tin Pilchards (chilli is best)
  • 100ml Sunflower Oil
  • 1 Large Onions (Finely chopped)
  • 23 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

Keywords: Tinned Fish, Lucky Star, Durban Curry

More Tinned Fish Recipes