South African · Lunch, Dinner

Cape Malay fish curry

Mild, fragrant tomato fish curry with a hint of tamarind, served with rice.

Calories

489 kcal

Protein

37 g

Carbs

60 g

Fat

11 g

Prep

15 min

Cook

30 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: fish.

Ingredients

• 160 g White fish fillets
• ¾ onion Onion
• 100 g Chopped tomatoes (tinned)
• 1 clove Garlic
• 4 g Ginger
• 2 tsp Curry powder
• ¾ tsp Turmeric
• ¾ tsp Tamarind paste
• ½ tbsp Sunflower oil
• 50 g Jasmine rice
• 60 ml Vegetable stock
• ¼ tsp Salt
• ½ tsp Black pepper

Method

1. Simmer the rice in salted water for 12 minutes until tender.
2. Fry the onion, garlic and ginger in the oil for 6 minutes, add the curry powder and turmeric and cook for 1 minute.
3. Stir in the tomatoes, tamarind and stock, simmer for 10 minutes until thickened.
4. Add the fish, cover and simmer gently for 8 minutes until just cooked through. Serve with the rice.

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