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Fish curry durban style
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A picture of Fish curry durban style.

Fish curry durban style

Joy Pil
Joy Pil @cook_4632304

South african style fish curry - durban

South african style fish curry - durban

Read more

Fish curry durban style

Joy Pil
Joy Pil @cook_4632304

South african style fish curry - durban

South african style fish curry - durban

Read more
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Ingredients

60 mins
10 servings
  1. 5thick slices of fish
  2. 1 Tablespooncumin (jeera)
  3. 1 Teaspoonmustard seed
  4. 2 Tablespoonsmixed masala
  5. Oil
  6. 1sliced onion
  7. 3 sprigscurry leaves
  8. 1 1/2 Teaspoonsginger and garlic paste
  9. 4Sliced jam tomatoes
  10. 8Grated jam tomatoes
  11. 4-5 Tablespoonstomato puree
  12. 2 clovesgarlic
  13. 2 Teaspoonstamarind (imali)
  14. 1small slit green chilli
  15. Coriander (dhania) for garnishing
  16. 1/4 Teaspoonsugar
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Steps

60 mins
  1. 1

    Dry fry cumin and mustard seeds in pan for a few minutes. Remove from heat and grind to form a powder.

  2. 2

    Add the cumin and mustard seed powder to the mixed masala

  3. 3

    In a large pot fry the onions in the oil with 2 sprigs of curry leaves. After a few minutes the onions will begin to turn slightly brown and transparent. At this stage add the masala and fry for a few seconds.

  4. 4

    Add in the ginger and garlic paste and continue to fry.

  5. 5

    The grated and sliced tomato may be added to the masala mixture. Allow this to simmer before stirring in the tomato puree and salt to taste.

  6. 6

    The tomatoes should be completely melted before adding in the fish. Do not stir the curry as the fish will break.

  7. 7

    Allow the curry to cook on a reduced heat for about 30 minutes. Stir the curry by gently shaking the pot ensuring that the fish is well coated with the fish gravy.

  8. 8

    Add the garlic cloves and continue to cook. The fish curry will begin to have a distinctive aroma. At this stage stir in the tamarind. To prepare the tamarind place it in 50ml of water and remove pulp and seeds. Allow to cook.

  9. 9

    Add in the green slit chilli, coriander and a sprig of curry leaf and simmer for a few seconds before removing the curry from the heat.

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Joy Pil
Joy Pil @cook_4632304
on March 24, 2016 02:06

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