Cooking Curry Fish might seem tricky, but I’ve got you covered with a straightforward guide that’ll make it easy.
Curry Fish is a tasty dish that combines tender fish with a rich, spicy sauce.
It’s a favorite in many homes in South Africa because it’s both delicious and comforting.
If you’re new to cooking or want to try something different, this is a great place to start.
I’ll walk you through each step, from picking the right fish to creating the perfect curry sauce.
My goal is to make cooking this dish as simple as possible, breaking down everything you need to know into easy-to-follow steps.
Let’s get cooking!
Understanding Curry Fish
Curry Fish is more than just a meal; it’s a celebration of South Africa’s diverse culinary heritage, blending Indian spices with local seafood.
It’s a dish that warms the heart and tantalizes the taste buds, perfect for gatherings or a cozy family dinner.
Ingredients:
To serve 4 people, you’ll need:
- Fish: 800g firm white fish fillets (like hake or cod), skin removed
Marinade:
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
For the Curry:
- 2 tablespoons sunflower oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 green chillies, deseeded and finely chopped (adjust based on your heat preference)
- 1 tablespoon mild curry powder (adjust for heat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 400g can chopped tomatoes
- 1 teaspoon sugar (optional, to taste)
- 1 teaspoon salt (adjust to taste)
- 200ml water
- Fresh coriander (cilantro) for garnish
- Juice of 1/2 lemon
Equipment:
- Large frying pan with a lid
- Mixing bowls
- Cutting board and knives
- Measuring spoons and cups
Preparing the Fish:
- Clean and Cut the Fish: Start by ensuring your fish fillets are clean and free of bones. Cut the fillets into large chunks, suitable for individual servings.
- Marinate: Mix 1 teaspoon of turmeric and 1/2 teaspoon of salt in a bowl. Gently rub this mixture onto the fish pieces, coating them evenly. Set aside for 15-20 minutes to allow the flavors to infuse.
Crafting the Curry:
- Heat the Oil: In your frying pan, heat 2 tablespoons of sunflower oil over medium heat.
- Sauté the Aromatics: Add the chopped onion to the pan and sauté until translucent. Then, stir in the minced garlic, grated ginger, and chopped green chillies, cooking until fragrant.
- Spice it Up: Sprinkle in the curry powder, ground cumin, ground coriander, and additional turmeric. Stir well, allowing the spices to toast slightly and release their aromas.
- Tomato Base: Pour in the chopped tomatoes, along with their juice. If you find the acidity too high, a teaspoon of sugar can balance the flavors. Season with salt.
- Simmer: Add 200ml of water and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 10 minutes, allowing the flavors to meld.
Combining Fish with Curry:
- Add Fish to Curry: Gently nestle the marinated fish pieces into the simmering curry sauce. Be careful not to stir too vigorously to avoid breaking the fish.
- Cook the Fish: Cover the pan again and let the fish cook through in the curry sauce, which should take about 10-15 minutes, depending on the thickness of your fish pieces.
Final Touches:
- Lemon Juice: Just before serving, squeeze the juice of half a lemon over the curry. This adds a fresh zing that lifts the entire dish.
- Garnish: Sprinkle freshly chopped coriander over the top for a burst of color and flavor.
Serving Suggestions:
Serve your Curry Fish hot, accompanied by steamed basmati rice or traditional South African roti, to soak up the delicious sauce.
A side of sambals (a mix of chopped tomato, onion, and cucumber) complements the dish beautifully, adding a refreshing crunch.
We hope this guide empowers you to tackle the delightful challenge of making Curry Fish, a true gem in the South African culinary crown.
Share your thoughts and experiences with us; we’d love to hear how your culinary adventure turned out!