Durban Fish Curry
Recipe type: Curry
Cuisine: South African Durban
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. Heat oil for fish curry and oil with butter for crayfish curry
  2. Add the cumin and curry leaves to the oil
  3. When cumin aroma rises add the onions and cook gently for 5 - 8 minutes
  4. As soon as the onions become translucent add garlic and chilli
  5. Let cook for a couple of minutes
  6. Then stir in your marsala powder
  7. For the fish curry add the fenugreek and tamarind now
  8. For the crayfish go straight to adding the chopped tomatoes and salt
  9. Once the tamarind is well mixed, add the chopped tomatoes and salt to the fish curry
  10. Cook gently for about 15 minutes until oil appears on the surface
  11. Make sure your rice and chapattis are ready
  12. Add the fish, cover and cook for around 5 minutes
  13. Finish by garnishing with chopped coriander
Recipe by Go With The Glow at