09 March 2015

Recipes from Southern Africa: Cape Malay Fish Curry

Cape Town's Cape Malay cuisine is uniquely South African. The destinctive flavour of the dishes is a careful blend of aromatic spices, such as cardamom, coriander, cumin, cinnamon, turmeric, ginger, garlic, tamarind and chillies. The strong flavours of the Cape Malay cuisine are a mix of mainly Asian elements, but there are also plenty of African and European nuances too. Enjoy a Cape Malay Fish Curry! Kudos LekkerFoodCookBook!

  • 600 g rockling, hake or other firm white fish fillets, skin removed
  • salt, to season, plus 1 tsp, approximately, extra
  • pepper, to season
  • 60 ml cooking oil
  • 1 tsp of fennel seeds
  • 1 tsp of cumin seeds
  • 1 onion, finely chopped
  • 1 tsp crushed garlic
  • 1 fresh red birdseye chilli, halved lengthways
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tbsp hot masala, or to taste
  • 1 tsp medium masala
  • 3 tomatoes, peeled, grated
  • 1 tsp tamarind pulp, mixed with 60 ml boiling water and strained
  • 1 tbsp brown sugar, or to taste
  • 10 fresh curry leaves, bruised
  • ½ cup chopped coriander leaves
  • yellow rice, to serve

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