So what is the difference between curry fish and fish curry? Curry fish is also known as pickled fish and stored for a couple of days before eating. Curry fish is mostly served cold. Fish curry is the same as a lamb curry, prawn curry or chicken curry. It is a stew and is traditionally eaten warm with rice.
I got this fish curry recipe from my friend Melanie but changed it a bit to suit me. She uses Jacobever fish for this curry. Jacobever is very affordable. Our local Pick and Pay is currently selling this fish for R18/kg. I used 2kg Jacobever to make the fish curry and it was more than enough food for four adults.
I served the curry with rice but Melanie serves this fish curry with kheech, which is mealiemeal porridge.
- 80ml sunflower oil
- 5ml black mustard seeds
- 5ml cumin seeds
- 1 large onion, chopped
- 30ml masala
- 5ml turmeric
- 10ml ground cumin
- 2 cloves of garlic, finely chopped
- 2 x 400g tins of tomatoes
- 1 small onion
- fresh coriander
- 2.5ml sugar
- 5 whole green chillies (optional)
- 15ml tamarind paste
- 2kg fresh Jacobever fish, sliced into large chunks (hake or any other white fish can be used but it must preferrably be fresh fish)
- Heat the oil in a large pot and bring to medium heat. Add the mustard and cumin seeds to the hot oil.
- Add the chopped onion and fry until golden.
- Add the masala, turmeric and cumin and fry for 5 minutes while stirring.
- Liquidise the garlic, tomatoes, small onion and 80ml fresh coriander in a liquidiser. Add to the spice mixture with the sugar and salt to taste. Add the whole green chillies (optional). Cook on low heat for 20 minutes.
- Add the tamarind paste and mix.
- Add the fish and simmer for about 10 minutes or until the fish are cooked.
- Add extra fresh coriander and serve warm with rice. (People who really love hot curries can dish up some of the whole green chillies and eat this with the curry for extra hotness!)