A flavorful and aromatic South African-Indian Fish Curry made with firm white fish, tangy tamarind, and fragrant spices. Quick to make in 40 minutes, this curry is perfect for a comforting family dinner served with rice or flatbreads.
Equipment
- 1 30cm flat pot
Ingredients
- 1 kg pink salmon
- 1/4 cup vegetable oil
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1 1/2 tsp fenugreek seeds
- 2 fresh green chillies
- 2 fresh red chillies
- 2 sprig curry leaves
- 2 onions
- 10 cloves of garlic
- 1 tbsp braising spice (vadouvan)
- 1 cup warm water
- 2 tbsp tamarind paste
- 1 1/2 tbsp crushed ginger and garlic
- 1 tsp turmeric
- 3 tbsp mixed chilli powder
- 4 jam tomatoes
- 1 tbsp salt (salt to taste)
- 1 1/2 cups boiling water to make the gravy
- 5 cloves crushed garlic
- 250g baby brinjal (optional)
- dhanya to garnish
Instructions
- Start by heating the oil over medium-low heat. Once warm, add the mustard seeds, cumin, and fenugreek seeds. Listen for that sizzle.
- Next, toss in the red and green chillies, curry leaves, onions, some garlic, and braising spice. Stir and fry everything together until the onions turn translucent.
- Now add the ginger-garlic paste, turmeric, and mixed Kashmiri chilli powder. Mix well so the spices coat the onions evenly.
- Add the chopped tomatoes and salt, then cook until the tomatoes soften and the mixture thickens slightly.
- Dissolve the tamarind paste in warm water, then pour it along with 1½ cups of water into the pot to form the curry gravy. Bring the mixture to a gentle simmer, allowing all the flavors to meld together.
- Stir in more crushed garlic for an extra punch of fresh flavor.
- If you’re adding baby brinjal, this is the time to slide it in. Let it simmer for 5-6 minutes to soften and take on the gravy’s flavor.
- Carefully slide the fish pieces into the simmering curry. Cook for about 10 minutes, resisting the urge to stir too much. This ensures the fish stays intact while soaking up the gravy.
- Finally, garnish generously with fresh coriander (dhanya). Serve the curry hot with steamed rice or warm roti, and enjoy every spicy, tangy bite.
Notes
- Tamarind strength varies by brand - start with 1 tbsp, taste the gravy after simmering, and add up to 1 tbsp more if you want it tangier.
- Cooking the fish: Once the fish goes in, stir as little as possible - constant stirring is the main reason it breaks up. Cook for 8-10 minutes, or until it flakes easily with a fork. Cooking the fish for too long will make it turn tough and dry.
- Using baby brinjal? Add it after adding the tamarind, not with the fish - it needs the extra simmer time to go soft and take on the gravy flavor.