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South African Fish Curry
Use any firm fish like kingclip, yellowtail, red steenbras, gurnard, marlin or angelfish
Ingredients
| 750 g | fish fillets |
| sunflower oil | |
| 1 large | onion, sliced |
| 1 clove(s) | garlic crushed |
| 1 tsp | ginger, crushed |
| 2 tbsp | curry powder |
| 1 large | tomato, seeded and chopped |
| 1 tsp | brown sugar |
| 1 pinch(es) | salt |
| 250 ml | water |
Method
Preparation time: ca. 2 hrs 20 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a
Cut the fish into cubes.
Heat a little oil in a wide saucepan and fry the onions until lightly browned. Stir in the garlic, ginger and curry powder, cover and cook for 30 seconds, then add tomatoes, sugar, salt and water and bring to boil.
Place the fish in a single layer into the saucepan, cover and reduce the heat to simmer very gently for 6 minutes or until cooked.
Allow the curry to stand for a minimum of 2 hours for the wonderful flavours to penetrate every fibre of the fish. Reheat gently and serve with rice and sambals.
Heat a little oil in a wide saucepan and fry the onions until lightly browned. Stir in the garlic, ginger and curry powder, cover and cook for 30 seconds, then add tomatoes, sugar, salt and water and bring to boil.
Place the fish in a single layer into the saucepan, cover and reduce the heat to simmer very gently for 6 minutes or until cooked.
Allow the curry to stand for a minimum of 2 hours for the wonderful flavours to penetrate every fibre of the fish. Reheat gently and serve with rice and sambals.
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