For those of us who absolutely love a fish, or any seafood curry, for that matter – this is a very special recipe, which I am sure has been perfected over many, many years.
Note from Sugen Moodley who shared the recipe on Facebook, “This is my Mums recipe. I used a Natal Stumpnose of around 3.2kg which I caught. You can use any available fish.”
- 3.2kg fish
- 5 large tomatoes- grated
- 4 whole green chillies
- 1/2 onion – diced
- 1/2 teaspoon methi seeds
- 1/4 teaspoon mustard seeds
- 2 teaspoon sugar
- 1/2 tsp garam masala
- 1/2 tsp tumeric powder
- 1 1/2 tsp salt
- 4 + 1 teaspoons chilli powder. (see method)
- 1 tablespoon tamarind, diluted in 1/2 cup water
- 2 teaspoon ginger and garlic paste
- 200ml veg oil
- 1/2 teaspoon crushed garlic
Method
- Fry the onions until they are soft and light brown.
- Add all of the ingredients, except the fish, the chillies, 1 teaspoon of chilli power and 1/2 teaspoon of crushed garlic. (which we will add later)
- Simmer on medium heat, then place the pieces of fish in the pot in a single layer.
- Spoon the chutney over the fish. (Do not turn the fish over)
- Taste and add salt to preference.
- After about 5 minutes, transfer the fish to a plate with the cooked side up.
- Repeat the process if you have any more pieces of fish.
- Add the chillies and allow to cook for about 5 minutes, whilst stirring, allowing for the water to evaporate.
- Once the oil rises to the surface, add the 1/2 teaspoon of crushed garlic and the 1 teaspoon of chillie powder which you reserved earlier.
- Return the fish to the pot, with the uncooked side down.
- Simmer on medium/low heat.
- Traditionally, a sheet of newspaper is now placed over the pot, but you can use a lid. (just place it so that some steam can escape)
- Do not use a spoon to stir, rather pick up the pot and gently tilt it to coat the fish with chutney every 2 to 3 minutes.
- After 20 mins on low (3) the oil should be visible, most of the water would have evaporated.
- Scrape the spoon in the open spaces, between the fish, to ensure it is not burning. (I like to use a wooded spatula)
- Simmer on low (1) for a further 6 mins.
- The oil should now be visible.
- Garnish and enjoy!
