Servings: 4-6
Prep time: 20 minutes
Total time: 40 minutes
Ingredients
¼ cup|60 ml vegetable oil
1 large yellow onion, sliced
4 tablespoons|50 grams tomato paste
1 tablespoon freshly ground pepper
4 teaspoons|11 grams masala
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon paprika
1 (14 ½ ounce|410 gram) can peeled and chopped tomatoes
1 ⅝ ounce|50 grams tamarind soaked in ½ cup|125 ml water, then strained to remove sediment and stones
5 large garlic cloves, quartered
3.3 pounds|1.5 kilograms fish cutlets (such as yellowtail or any thick, firm fish)
kosher salt, to taste
1 handful fresh coriander
10-12 curry leaves
white rice or bread, to serve
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Directions
- Heat the oil in a large saucepan over medium. Add the onion and cook until soft, about 5 minutes. Stir in the tomato paste, black pepper, masala, turmeric, coriander, cumin, paprika, and tomatoes and cook for 6 to 8 minutes, or until the tomato reduces slightly.
- Stir in the tamarind water (which should be kind of like a paste) and garlic. Allow this to simmer on medium heat for 1 to 2 minutes. Add ¼ cup|60 ml water and mix.
- Place the fish in the saucepan and shake the saucepan gently. Don’t push the fish around with a spoon but spoon some sauce over the fish (we don’t want the fish breaking!).
- Season with salt and mix carefully without breaking the fish.
- Tear the coriander and curry leaves and sprinkle over the curry. Cover with lid and cook for 10-15 minutes on low heat, or until the fish is cooked through. Serve with rice or bread.
AUTHOR’S NOTE: This recipe has been reprinted with permission of the author from Curry: Stories & Recipes Across South Africa.
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