Hayden Quinn

Seafood · SHARING

14 January 2017

Durban Fish Curry

Coconut and toasted spices give this fish curry its fragrance, inspired by the flavours of Durban. Warming and packed with flavour.

Serves
4
Prep
25 mins
Cook
15 mins
Total
40 mins
Difficulty
Capable Cooks
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Durban Fish Curry, recipe by Hayden Quinn

Ingredients

Method

  1. Heat coconut oil in a large pot or wok over medium–high heat; add in your cardamom and mustard seeds until the spices begin to pop. Once popping add the curry leaves, dried chilli, onion, garlic and ginger. cook for five minutes until things begin to get nice and fragrant and the onion develops a good golden colour.
  2. To the pot or wok add fish stirring amongst the spices. Combine the roasted and ground spice mix and add to the pot. Cook again until fragrant.
  3. Stir in the coconut milk and chopped tomatoes, cover and simmer for a few minutes, being careful not to overcook the fish. Season with sea salt to your taste.
  4. Serve in a large bowl garnished with coriander and lime wedges and accompanied by steamed rice and Indian breads.

Notes

Firm white fleshed fish: eg. kingfish, hake, snapper, sea mullet.

You’ll find curry leaves at Indian grocers and Asian grocers.

You’ll find fenugreek at Indian grocers and spice shops.

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