Umngazi Fish Curry

Ingredients:

  • 2kg Fresh Fish Cubes about 2cm squared
  • 2 cups White Bread Flour
  • 2 Onions finely chopped
  • 5cm Fresh Ginger finely chopped
  • 1 House Garlic finely chopped
  • 2 fresh Green Chilies finely chopped
  • 2 tins 400gr Tomato & Onion Mix
  • 1 tablespoon roasted Coriander Seeds crushed
  • 2 tablespoon Cumin Powder
  • 2 tablespoon Turmeric Powder
  • 2 tablespoon Robertson’s Fish Spice
  • 3 Tablespoon Curry Paste from the bottle
  • Olive Oil
  • Cooking Oil for Frying
  • 1 Handful chopped Coriander
  • Salt and Black Pepper to taste

Method:

  • Add 3 tablespoons of olive oil to your pot and heat.
  • Add the Turmeric, Cumin, crushed Coriander Seeds and Fish spice and sweat to release flavor about 3 minutes
  • Add the onion, ginger, garlic, chili & half the coriander and sautĂ© till soft about 10 minutes
  • Add the Tomato and Onion Mix & Curry Paste and simmer gently for a further 15 minutes if too thick add a little water
  • Dust the Fish cubes in Bread Flour and deep fry quickly till golden and crispy but still medium inside
  • Add the Fish cubes to the Curry sauce and bring to the boil once
  • Season to taste with salt & pepper
  • Serve with a sprinkle of Fresh chopped Coriander on top