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Umngazi Fish curry

Posted on: May 4, 2015, in Umngazi Recipes


  • 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 ( Foodies Indian Korma Paste)
  • Olive Oil
  • Cooking Oil for Frying
  • 1 Handful chopped coriander
  • Salt and black pepper to taste


  • 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 sauté till soft about 10 minutes
  • Add the tomato and onion Mix & Korma Paste and simmer gently for a further 15 minutes if too thick add a little water
  • Dust the fresh 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

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