Name: Durban Fish Curry with Tamarind
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: Fresh Fish or your choice; Sunflower Oil; 2 Medium Onions (thinly chopped); 4 Jam Tomatoes (grated); 6 Split Chillies (or to taste); 1 Teaspoon Cayenne Pepper; 2 Tablespoons of Durban Curry Lovers, All-in-One Masala; 1/2 Teaspoon Honey; Curry Leaves; 1 Teaspoon Tamarind, Diluted in Warm Water

A red hot & spicy Durban Fish Curry cooked with Tamarind.

This recipe is based on the incredible Fish Curry Recipe by Irene Enoch from Blessed Bakes.

Instructions

Cover the base of the pot and fill to at least 7mm – or more or less to your own taste
Add your onions and gently fry for at least 10 – 15 minutes, until soft, sweet & golden brown.
Add Ginger & Garlic and fry until soft
Add Masala and allow to fry for at least 5 mins, until properly tempered. (Keep your stove low to medium & add splashes of water if the masala gets too thick. Do not burn)
Add Tomatoes and simmer until they are soft and dissolved into the sauce. (use your spoon to break the tomato down, if need be)
Add the honey and mix well
Add Curry Leaves & simmer for 5 minutes
Test for salt and add accordingly
Add a cup of water, or however much will be necessary to cover the fish when you add it later
Simmer for another 5 – 10 minutes, until you see the oil start to separate from the sauce
Add the fish and cover with sauce. Try not move the fish again, perhaps just to flip
Dissolve the tamarind with a little warm water until it is a paste & add it to your sauce
Gently simmer until the fish is cooked, occasionally stirring the sauce and basting the fish
Test for salt and add accordingly
Garnish with Dhania
Serve with whatever makes you happy.