South African Cape Malay Fish Curry
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. We are using Afrikoz Spices SOUTH blend for the Cape Malay Curry in this dish.
Author: Afrikoz Spices
Recipe type: Dinner
- 1½ kg skinned and boned fish cut into chunks, such as Cape Hake or Cod, Coley, Haddock, Ling & Whiting (or other fresh white fleshed fish that is handy)
- Peanut oil
- 4 onions, peeled and chopped
- 2-4 garlic cloves, peeled and minced
- 1 tablespoon Afrikoz Spices SOUTH blend
- ¼ teaspoon salt
- black pepper
- 1 cinnamon sticks
- 3 cloves
- 2 bay leaves
- 2 carrots, peeled and diced
- 250 g dried apricots, soaked in warm water and drained
- 2 bananas, peeled and sliced
- 2 tablespoons tomato paste
- 50 ml wine vinegar
- 250 ml fish stock
- 3 tablespoons apricot jam
- 3 tablespoons natural yoghurt
- Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously.
- Add the Afrikoz Spices SOUTH blend spice powder and all the spices* and continue stirring for a minute.
- Season to taste with pepper and add the salt. Reduce the heat slightly.
- Add the vinegar and stock, plus all the other remaining ingredients (except the fish, apricot jam and yoghurt).
- Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 45 minutes.
- Add the fish and simmer for a further 10 to 12 minutes, or until fish is cooked.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and a variety of sambals and atjars.
- * For best results marry ground spices into a paste the day before and refrigerate.