Seafood recipes Archives

Curry recipes

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

1 hour

Asian recipes

Mexican-style chorizo-and-seafood paella

1 hour

Prawns and

Prawn salad with black sesame tahini

Mexican recipes

Mexican-style seared tuna nacho salad

10 minutes

Curry recipes

Durban fish curry

1 hour

Durban fish curry

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

5 T oil
2 onions, chopped
4 green chillies
1 T garlic, crushed
1 kg jam or Roma tomatoes, liquidised
2 curry leaves
salt, to taste
2 T chilli powder
1 T ground pepper
1 T mustard seeds
1 T cumin seeds
½ t ground turmeric
150 g black tamarind paste
2 cups water
2 kg firm-textured fish (such as yellowtail), cut into squares
6-8 free-range eggs, boiled (optional)
fresh coriander, to garnish
spring onions, to garnish
basmati rice or garlic rolls, for serving

Method

Heat the oil in a large, flat saucepan and fry the onions. Add the chillies and garlic, 1 cup crushed tomatoes, curry leaves and salt.

Add the dry spices and cook for 10 minutes. Dissolve the tamarind in the water. Add the remaining tomatoes to the tamarind water, then add to the pan and cook for 20 minutes.

Add the fish and simmer, with the lid slightly open, for 10 minutes or until just cooked. Add the boiled eggs if using. Garnish with fresh coriander and spring onions and serve with the rice or garlic rolls.

Cook's note: My godson’s wife Kubesh Moodley gave me her mother Niri’s recipe for a curry that’s exquisitely spiced and sauced, textured with whole seeds. Kubesh grew up in Port Edward on the south coast of KwaZulu-Natal and her father, Gops, was a keen fisherman, so they always had the best fresh fish available.

Browse more curry recipes here.

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Tomato-and-yoghurt fish curry with green beans and Indian fried bread

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Mexican-style chorizo-and-seafood paella

Prawn salad with black sesame tahini

Mexican-style seared tuna nacho salad

Durban fish curry

Durban fish curry

Ingredients

Method