Cooking with Neville-Durban Fish Curry
Episode: Three
Date: May 2nd (May 3rd in WA)
Story: Cooking with Neville-Durban Fish Curry
Presenter: Neville Passmore
An exciting new cooking segment in The Garden Gurus brings viewers vivacious cultures and flavours with delicious and healthy recipes from all over the world. The concept from garden to table continues in this week?s extravagant dish all the way from South Africa using fresh regional produce.
HOT AND SPICY DURBAN FISH CURRY
INGREDIENTS
- 6 fresh line fish or steam brass fish steaks.
- 2 onions thinly sliced.
- 4 tomatoes grated.
- Stem of fresh curry leaves.
- 3 tablespoons chopped coriander.
- Bunch of spring onion chopped.
- 3 whole green or red fresh chillies.
- Oil for shallow frying.
- 2 tablespoon garlic paste.
- 10 whole garlic cloves peeled.
- Juice of one fresh lemon.
- 1 tablespoon chilli powder.
- 1 table spoon of jera powder.
- ?1 tablespoon of Cilantro powder.
- 1 table spoon of whole cumin.
- 1 table spoon of whole black mustard.
- ?1 table spoon of whole cilantro seeds.
- 1 table spoon of turmeric.
- 2 tablespoons tamarind paste.
- 1 tablespoon of fenugreek seeds.
- Saffron for flavour.
- Salt and sugar to taste.
METHOD
- Marinate and spice fish with 5ml chilli powder, 5ml cumin powder, 5ml cilantro powder, lemon juice, salt, 5ml garlic paste and 5ml turmeric.
- In shallow oil fry until just firm (preferably marinate an hour before).
- In a thick based pan, heat 100ml of oil and add mustard seeds, cumin seeds and crushed cilantro seeds and splatter.
- Add onions and whole garlic. Brown the onions.
- Add curry leaves, chillies and spring onions.
- Add all spices and fry well.
- Add grated tomatoes and tomato pur?e, cook on high until oil separates from tomato.
- Add salt and sugar to taste.
- Add tamarind paste.
- Place fish steaks in pan and cover and simmer on low until fish is cooked
- Garnish with coriander leaves.
- Serve with rice or rotti.
Enjoy!
Recipe by Shikaar Harinarain
shikaaryadh@hotmail.com?
Tel: +27 082 0685210
AS SEEN ON 
