Traditional South African recipe for Cape Malay Fish Curry, served with spiced yellow rice

1 Tbsp (15 ml) oil
2 Tbsp (30 ml) Clover Springbok butter
2 onions, chopped
2 cloves garlic, crushed
1 Tbsp (15 ml) finely grated fresh ginger
1 Tbsp (15 ml) medium curry paste
1 Tbsp (15 ml) ground cumin
2 t (10 ml) ground coriander
2 t (10 ml) turmeric
1 x 410 g tin diced tomatoes
1½ c (375 ml) water
750 g firm white fish fillets, cut into large cubes
100 g cherry tomatoes
salt and freshly ground black pepper
1 handful, baby spinach leaves, optional
½ c (125 ml) Clover cream
2 Tbsp (30 ml) fresh coriander leaves

Yellow rice:
200 g parboiled rice
1 c (250 ml) water
1 c (250 ml) Clover Krush 6 Fruits and Fibre juice
2 t (10 ml) turmeric
¼ c (60 ml) sultanas
5 cardamom pods, bruised
3 bay leaves
1 cinnamon stick
salt and freshly ground black pepper
3 Tbsp (45 ml) Clover Farmstyle butter

How to

Cape Malay fish curry:
Heat the oil and butter in a pan or potjie and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the ginger, curry paste, cumin, ground coriander and turmeric and cook for 1-2 minutes.

Stir in the diced tomatoes, water and simmer for 10-15 minutes. Carefully add the fish fillets and cherry tomatoes and season well with salt and pepper.

Cover with a lid and gently cook for 3-4 minutes. Add the baby spinach leaves, if using, cream and fresh coriander. Stir gently, and cook for 2-3 minutes, or until the fish is cooked and the spinach leaves have just wilted. Serve at once with the yellow rice.

Yellow rice:
Place all of the ingredients, except for the butter, in a pan and bring to the boil. Simmer for 15-20 minutes, or until the rice is just tender. Drain off any excess liquid. Season to taste and stir the butter through the rice.


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Recipe extracted from Clover Favourite Braai Recipes, available in English and Afrikaans from leading retailers. A percentage of the book’s profits will be donated to the Clover Mama Afrika Project, a charity initiative that empowers South African women to care for their communities.