South African Indian Style Fish Curry
South Africans of Indian origin have retained their cooking traditions; Indian influences have contributed to the rainbow nation diversity of South Africa. South African Indian fish curry is a classic Indian recipe.
The
first Indians arrived during the Dutch colonial era, as slaves, in 1684. In the
decades, 1690 to 1725 over 80% of the slaves were Indians. This practice
continued until the end of slavery in 1838. The Indian population in
South Africa lives mostly in, Durban. South
Africa has an Indian population of over 1 million people of Indian descent.
South African Indian Style Fish Curry
Ingredients
1
½ pounds white fish fillets
1
teaspoon salt
1
teaspoon ground turmeric
1
teaspoon ground ginger
¼
teaspoon ground cloves
1
teaspoon black mustard seeds
1
teaspoon garam masala
10
fresh curry leaves
1
medium onion, chopped
2
large red tomatoes, chopped
1
tablespoon minced garlic
1
hot pepper, finely chopped
½
cup coconut milk
2
tablespoons vegetable oil
Water
Directions
Heat
oil in a frying pan over a medium to high heat. Mix spices well and add onto a
plate. Dredge fish in spice mixture until completely coated. Add the coated fish
pieces, fry for 3 minutes, cooked through.
Remove fish, add mustard seeds,
cover the pan with a lid, and fry until they start to pop. Add the onion and
curry leaves and continue to fry for a further 45 minutes.
Add the tomatoes;
ginger, garlic, and pepper continue to fry, stirring well, for 34 minutes. Add
the coconut milk and stir well.
Bring the mixture to the boil, then reduce the
heat and simmer until the sauce has thickened, add water to the mixture if necessary.
Serve over rice.
