I’ve been meaning to share my South African style Tamil Fish curry recipe. I say South African style to ensure that the many Tamil speaking people residing in Toronto, who have immigrated from various parts of the world, all make a good fish curry, however each one is uniquely different.
Here I’m focusing on the food I grew up eating. The smell of Amma cooking in the kitchen and a warm delicious meal was placed and served shortly thereafter. Ahh the taste of home.
A good fish curry next to a bowl of steamed fluffy basmati rice and fresh slices of soft white bread, takes me back to my childhood home. I remember really enjoying the thick black gravy that left me wanting more.
The sauce or gravy is a thick tomato based mixture of hot, sour and pungent flavours. I like to add a little sugar for some sweetness. Just a little. It really does make a difference to the end result and taste.
Ensure to add a little water at a time during the cooking process to ensure that the bottom of the saucepan doesn’t burn or stick.
Maintain a low to medium heat throughout the cooking.
South African Style Fish Curry
Ingredients
- 1 kg fish (hake or kingklip) (descaled, cleaned and cut into large pieces/slices)
- Oil
- 1 large onion (diced)
- Curry leaves
- 3 green chillies (slit) (more if you prefer it hotter)
- 1 large cinnamon stick
- 6 garlic cloves (peeled)
- 5 large tomatoes (diced)
- 4 tbs tomato paste
- 2 tbs sugar
- 3 tbs tamarind paste (pitted)
- 1 cup warm water
- Salt to taste
- 1/2 tsp turmeric
- 2 tsp garam masala
- 3 tbs homemade mixed masala
- Freshly cut & chopped coriander
Instructions
- Prepare fish and keep aside until needed.
- Combine the tamarind paste and warm water together. Remove any pits if need be.
- Heat oil in a large saucepan over low to medium heat.
- Fry onions, curry leaves and chillies until soft and fragrant.
- Add in the cloves and fry for 30 seconds.
- Add in the whole and fine spices.
- Stir to mix well and allow to braise for 1 minute.
- Mix in the tomato paste, then add in the diced tomatoes and salt and sugar.
- Combine and allow this mixture to cook until the oil rises to the top.
- Stir and slowly pour in the tamarind water.
- Allow this mixture to simmer for 2-3 minutes before slowly adding in the fish pieces.
- Do not let the fish overlap each other.
- Cover the fish with the sauce/gravy and let this simmer for 10-12 minutes depending on the thickness and time it takes the fish to cook through.
- Garnish with chopped coriander and serve hot with fluffy rice and/or fresh bread.
