A proud member of the Sea Harvest Group
Group
Australia
Saldanha
Tender fish portions gently simmered in a fragrant, tangy Durban-style tomato curry.
Fish
1 box (500 g) Sea Harvest Cape Whiting Steaks, slightly defrosted
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Durban curry powder
Salt and freshly ground black pepper
1 Tbsp (15 ml) lemon juice
Curry Sauce
2 Tbsp (30 ml) vegetable oil
1 large onion, finely sliced
2 garlic cloves, crushed
2 tsp (10 ml) finely grated fresh ginger
10–12 curry leaves
2 Tbsp (30 ml) seafood and vegetable seasoning
1 Tbsp (15 ml) Kashmiri chilli powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) ground turmeric
½ tsp (2.5 ml) smoked paprika
2 Tbsp (30 ml) tomato paste
1 × 400 g tin chopped tomatoes
1 cup (250 ml) fish stock or water
2 tsp (10 ml) tamarind paste
1 tsp (5 ml) brown sugar
Salt and freshly ground black pepper
Sambal
2 medium ripe tomatoes, diced
½ small onion, diced
1 small chilli, finely sliced (optional)
1 Tbsp (15 ml) lemon juice
Salt and freshly ground black pepper
To Serve
¼ cup (60 ml) vegetable oil
20 fresh curry leaves
4–6 store-bought rotis
2 Tbsp (30 ml) butter, melted
¼ cup plain yoghurt (optional)
Fresh coriander, roughly chopped
Fish
Season the Sea Harvest Cape Whiting Steaks with the turmeric, Durban curry powder, salt and pepper. Drizzle over the lemon juice and set aside while preparing the curry sauce.
Curry Sauce
Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.
Add the garlic, ginger and curry leaves. Cook for 1 minute, stirring, until fragrant.
Add the seafood and vegetable seasoning, Kashmiri chilli powder, cumin, coriander, turmeric and smoked paprika, if using. Cook for 1 minute, stirring continuously.
Stir in the tomato paste and cook for another minute. Add the chopped tomatoes and fish stock or water, then stir until combined.
Add the tamarind paste and brown sugar. Bring the sauce to a gentle simmer and cook for 5 minutes to allow the flavours to combine. Season with salt and pepper.
Gently nestle the seasoned fish into the curry sauce. Cover and simmer gently for 6–8 minutes, or until the fish is just cooked through and flakes easily. Avoid vigorous stirring, as this may break up the fish.
Sambal
To make the tomato and onion sambal, combine the tomatoes, red onion, chilli, coriander and lemon juice in a bowl. Season with salt and pepper, then set aside for 10 minutes to allow the flavours to develop.
To Serve
Heat the vegetable oil in a small frying pan over medium-high heat. Once hot, carefully add the curry leaves and fry for 20–30 seconds, or until crisp. Take care, as the leaves may spit. Remove with a slotted spoon and drain on paper towel.
Warm the rotis in a dry frying pan over medium heat for 30–60 seconds per side, or according to the packet instructions. Brush both sides lightly with melted butter, then fold or stack and keep warm until serving.
Drizzle the curry with yoghurt (if using) then scatter over the fried curry leaves. Serve immediately with the tomato and onion sambal and warm buttered rotis on the side.
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