Recipes

Fish Curry

Strangely enough, I have never tried my hand at a fish curry.

Recently, we made a fish braai with a Cape Yellowtail (Seriola lalandi, not to be confused with the Yellowtail Seabream, Dentex macrophthalmus) and there was so much left that it begged to be curried. My biggest worry about this recipe was that I would end up with fish soup rather than fish curry.

Ingredients

• 500g cooked fish, chopped into blocks and checked for any remaining bones
• 1 onion sliced
• ½ tsp Ground ginger (you can use use fresh ginger)
• ½ tsp Ground coriander
• 1 tsp Durban Masala
• ½ tsp Fenugreek
• 1 Star anise pod
• 2 tsp Spar Sweet Chilli Sauce
• ½ tin chopped tomato
• 2 tsp Tomato paste
• 1 cup Chicken stock, with 1 tsp brown onion soup powder
• 1 Tbsp Apricot jam
• Veggies (baby marrows worked really well)
• 2 cups cooked rice

Method

Lightly fry the onions and add the spices - fry until the onions are soft.

Add the chopped tomatoes to the onions, and mix with a bit of the stock.

Simmer for five to ten minutes until the tomatoes start breaking down.

Add the tomato paste, sweet chilli sauce and the jam - stir well.

Add the rest of the stock and allow to simmer until the sauce starts thickening.

Add the veggies and cook until they are ready - make sure there is sufficent liquid to prevent the sauce from sticking or burning.

Once the veggies are cooked, add the fish.

Allow the fish a couple of minutes to warm up.

Add the rice and allow it warm up.

Serve with a fresh salad.

Enjoy!

(9 January 2026)

Recipes