CAPE MALAY – STYLE FISH CURRY
- 1 kg skinless, boneless white fish, cut into chunks
- 30 ml sunflower oil
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, crushed
- 15 ml traditional Masala curry powder
- 15 ml ground ginger
- 5 ml ground coriander
- 5 ml ground cumin
- 2.5 ml turmeric
- 500 ml prepared chicken stock or water
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 30 ml tomato paste sachet
- 45 ml apricot jam
- 80 ml plain yoghurt
- 65 ml chopped coriander
- salt and freshly cracked black pepper
Heat the oil in a large saucepan. Fry the onions and carrots until softened. Add the garlic and fry for a few minutes more. Remove from the heat and add the traditional Masala curry powder, ground ginger, coriander, cumin and turmeric to the pan. Stir well to mix.
Return the pan to the heat and add the chicken stock, cinnamon stick, cloves and bay leaves. Stir in the tomato paste and the apricot jam, bring the sauce to the boil.
Reduce the heat and simmer stirring occasionally 20 minutes. Add the fish, and simmer for a further 10 – 12 minutes or until the fish is cooked.
Stir in the yoghurt and the coriander.
Season to taste.
Serve with rice.
Photo: Micarla Erasmus – Het hom vanaand probeer en ek moet se dis ‘n wenner!!
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