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
- dhanya to garnish
Instructions
- Start by heating the oil over medium-low heat. This gentle heat is key to preventing the spices from burning. Once warm, add the mustard seeds, cumin, and fenugreek seeds. Listen for that satisfying sizzle and inhale the aroma as the spices bloom.
- 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 and the kitchen is filled with a fragrant, comforting scent. This is the moment when the base really starts to build depth
- Now add the ginger-garlic paste, turmeric, and mixed Kashmiri chilli powder. Mix thoroughly so the spices coat the onions evenly.
- Add the chopped tomatoes and salt, then cook until the tomatoes soften and the mixture thickens slightly. This step not only adds a natural tang but also helps create a smooth, flavorful gravy.
- Dissolve the tamarind paste in warm water, then pour it along with 1½ cups of water into the pan to form the curry gravy. Bring the mixture to a gentle simmer, allowing all the flavors to meld together. You’ll notice the tangy aroma balancing perfectly with the spices.
- Stir in more crushed garlic for an extra punch of fresh flavor. Adding it at this stage keeps the garlic bright and aromatic without overpowering the fish.
- 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 all the delicious flavors of the gravy.
- Finally, garnish generously with fresh coriander (dhanya) for a pop of color. Serve the curry hot with steamed rice or warm flatbreads, and enjoy every spicy, tangy bite.
Notes
- Medium-low heat is key to building flavor.
- Adjust spice and tamarind to taste.
- Use firm fish for the best texture.