Aromatic recipe for Bo-Kaap fish curry – serve with basmati rice and enjoy in this cold weather

45 ml vegetable oil (I use canola)
2 onions, finely chopped
30-45 ml finely grated fresh ginger
3 garlic cloves, finely chopped or grated
15 ml mild curry powder (or roasted garam masala)
6-8 cardamom pods, ground with a pestle & mortar and husks removed
10 ml cumin seeds
10 ml ground coriander
5 ml ground turmeric
5 ml crushed chilli flakes (optional)
about 10-15 fresh curry leaves
30 ml tomato paste
1 can whole tomatoes, roughly chopped
1 can coconut cream
salt and freshly ground black pepper
about 1 kg boneless skinless firm white fish (like yellowtail), cut into bite-size cubes
fresh coriander leaves, to serve
cooked basmati rice, to serve

How to
In a large heavy-based pot over medium heat, add the oil and onion and fry until translucent (not brown). Now add the ginger and garlic and fry for another minute.

Add the curry powder, cardamom, cumin, coriander, turmeric and curry leaves, and fry for a minute. The bottom of the pot will become quite dry.

Add the tomato paste and canned tomatoes with their juice, and stir well. Bring to a boil, then add the coconut cream and bring to a boil.

Simmer for about 5 minutes, stirring, then season well with salt and pepper. Taste and adjust seasoning.

Now add the fish cubes, stirring gently to cover them in sauce. Cover with a lid and simmer for 5-10 minutes over low heat.

Remove from the heat and serve on basmati rice with fresh coriander leaves.


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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Styling – Nicola Pretorius. Photo copyright – Tasha Seccombe.