Looking for a spicy fish curry? This Durban Style Fish Curry is bursting with spices, tangy tamarind, and fresh herbs. Perfect for a comforting family dinner or a weekend feast, it’s easy to make and full of traditional flavors. Serve it with steamed rice or warm flatbreads for a complete meal.

Ingredients You Will Need

Every ingredient in this Durban Style Fish Curry plays a role in creating a rich, aromatic, and flavorful dish. Here’s what you’ll need and why:

Oil – Provides the base for frying spices and onions. Using medium-low heat ensures the spices release their full aroma without burning.

Mustard Seeds, Cumin (Jeera), and Fenugreek Seeds – These whole spices form the foundation of flavor, giving the curry its signature South African-Indian aroma and a subtle earthy taste.

Green Chillies and Curry Leaves – Add freshness, mild heat, and a fragrant, authentic taste to the curry.

Onions and Garlic – Onions provide sweetness and body to the curry, while garlic adds depth and aromatic richness.

Braising Spice – Enhances the overall spice profile, balancing heat and aroma.

Ginger-Garlic Paste, Turmeric, and Red Chilli Powder – Essential for a robust, colorful, and flavorful curry base. Turmeric adds a warm color, while chilli powder gives gentle heat.

Tomatoes – Softened tomatoes add tanginess and help create a smooth, flavorful gravy.

Salt – Enhances all the flavors in the curry.

Tamarind Paste – Gives the curry its signature tangy taste, balancing the spices and richness of the fish.

Water – Creates the gravy, allowing the spices and tamarind to blend together perfectly.

Garlic (Crushed) – Added towards the end to give a fresh, punchy garlic flavor without overpowering the fish.

Fish – Use firm white fish like kingklip or hake. The fish absorbs the flavors of the curry while staying intact during cooking.

Fresh Coriander (Dhanya) – Garnish that adds a fresh, herbal aroma and bright green color to the finished dish.

How to Make Durban Style Fish Curry

Step 1: Heat oil over medium-low heat to prevent burning. Add mustard seeds, cumin, and fenugreek. Let the spices release their aroma.

Step 2: Stir in green chillies, curry leaves, onions, garlic, and braising spice. Fry until onions turn translucent and fragrant.

Step 3: Mix in ginger-garlic paste, turmeric, and red chilli powder. Combine well with the onion mixture.

Step 4: Add chopped tomatoes and salt. Cook until tomatoes soften and the mixture thickens slightly.

Step 5: Pour in the tamarind paste dissolved in warm water and 1 1/2 cups of water to create the curry gravy. Bring to a gentle simmer.

Step 6: Add the crushed garlic and stir.

Step 7: Carefully add the fish pieces to the simmering gravy. Cook for about 8 minutes without turning, to prevent the fish from breaking apart.

Step 8: Garnish with fresh coriander (dhanya) and serve hot with rice or flatbreads.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 35 minutes.
Rich & Flavorful: Perfect balance of tangy, spicy, and aromatic flavors.
Family-Friendly: Ideal for dinner with rice or bread.
Authentic: Captures traditional South African-Indian flavors at home.

Tips & Notes

Medium-low heat is essential to prevent burning and allow flavors to develop slowly.
Tamarind paste can be adjusted to your taste preference for tanginess.
Fish choice: Firm white fish works best; flaky fish may break apart.
Spice level: Adjust red chilli powder based on your preferred heat.
Serve immediately for the best flavor, or gently reheat before serving.