Natal Fish Curry

Potjie No: 1 and 3
Serves: 6
Cooking Time: 1 hour
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1 kg firm fish (kingklip, yellowtail or kabeljou), cut into portions
75 ml cooking oil
2 brinjals, thinly sliced
1 large onion, sliced
2 cloves garlic, chopped
15 ml chopped root ginger
15 ml mild curry powder
5 ml turmeric
15 ml ground coriander
2 ml cumin
2 ml ground aniseed
1 small piece chilli
30 ml tamarind
250 ml fish stock
7 ml salt

Brush the larger potjie with oil and heat to smoking.
Brush brinjal with oil and place in potjie to ‘grill’ to a golden brown on both sides. Remove brinjal and set aside while preparing the curry sauce.
Heat remaining oil in a smaller potjie.
Add onion and garlic and sauté until transparent.
Add ginger, curry powder, turmeric, coriander, cumin, aniseed and chilli and sauté for a few minutes.
In the meantime, soften tamarind in heated fish stock.
Add to the fried spices and simmer for a few minutes.
Return brinjal to a larger potjie and arrange fish portions on top of brinjal.
Season with salt.
Pour curry sauce over fish and simmer slowly over a small fire for 20-30 minutes or until the fish is cooked.

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