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!



Ingredients:

• 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