CAPE MALAY CURRY FISH RECIPE
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CAPE MALAY CURRY FISH RECIPE

Cape Town’s cuisine benefits from the abundance of fresh fish and shellfish in the South African region. Pickled fish is one such vintage pleasure. Onions, curry, vinegar, and firm fish make for an excellent topping for a toasty sandwich or loaf of bread. When you taste this Cape Malay curry fish, you’ll be transported back in time to grandma’s kitchen, when you were treated to the tastiest meal you’ve ever had.

CAPE MALAY CURRY FISH SUGGESTIONS

Turmeric and curry give this meal its vibrant yellow colour and spicy, alluring aroma. Curry fish is a crowd-pleaser if you use a firm fish, a somewhat sweet curry, and raw onions. Don’t throw away any leftovers; this recipe improves with time in the fridge. Accompany with plenty of butter and a thick piece of handmade bread.

Pickling is a great way to preserve even the freshest seafood. Sandwich some of this Cape Malay curry fish on some fresh toast for a delicious lunch.

Cape Malay curry fish recipe

CAPE MALAY CURRY FISH RECIPE

Recipe by Irene Muller

Course: Main

Cuisine: South African

Difficulty: Easy

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

INGREDIENTS

  • 750g – 1 kg fresh hake or yellowtail (a firm fish)

  • flour to sprinkle on the fish that you must fry lightly 

  • 2 large onions, cut into rings

  • 375 ml white vinegar

  • 250 ml water

  • 375 g sugar (sweetener to taste, optional)

  • 15 ml curry powder (increase according to taste)

  • 5 ml turmeric

  • 5 ml salt

  • 8 black peppercorns 

  • 2 ml fine ginger (or fresh ginger finely chopped)

  • 4 bay leaves

  • 10 coriander seeds

  • 1 chopped chilli (optional)

  • 30 ml cornflour

  • 30 ml water to make a paste with the flour

  • olive oil

METHOD

  • Start by filleting the fish and sprinkling lightly with salt and pepper and fish spice, (fish rub, optional).
  • Preheat the oven to 180°C to 190°C (350–375 F).
  • Sprinkle the fish with flour, shake off excess flour, then fry slightly in oil until light brown, place in oven glass dish.
  • Pour all the ingredients for the sauce, except the cornflour paste, into a stainless-steel pot and cook for 5 minutes.
  • Add the cornflour and bring to a boil.
  • Then add the sauce to the fish in glass bowl.
  • Bake for 30 minutes in pre-heated oven.


»CAPE MALAY CURRY FISH RECIPE«

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