Durban Fish Curry
Author: Kate Tarratt Cross
Ingredients
- 1 - 1.5 Kilos of white fish or crayfish tails
- 1 Large onion
- 5 - 6 Cloves of garlic
- 1-3 Green chilis - depending on your taste
- 3 - 4 Curry leaves
- 2 Tbsp Fenugreek
- 2 Tbsp Cumin
- 1 Tin of tomatoes
- 0.5 Cup of seedless tamarind (not needed if only making the crayfish curry)
- 1 Tbsp Durban masala powder
- 6 Tbsp Oil for fish curry
- 2 Tbsp Oil plus 30g butter
- Coriander for garnish
- Chapattis and rice to serve
Instructions
- Heat oil for fish curry and oil with butter for crayfish curry
- Add the cumin and curry leaves to the oil
- When cumin aroma rises add the onions and cook gently for 5 - 8 minutes
- As soon as the onions become translucent add garlic and chilli
- Let cook for a couple of minutes
- Then stir in your marsala powder
- For the fish curry add the fenugreek and tamarind now
- For the crayfish go straight to adding the chopped tomatoes and salt
- Once the tamarind is well mixed, add the chopped tomatoes and salt to the fish curry
- Cook gently for about 15 minutes until oil appears on the surface
- Make sure your rice and chapattis are ready
- Add the fish, cover and cook for around 5 minutes
- Finish by garnishing with chopped coriander
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