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Umngazi Hotel & Spa’s Fish Curry

Posted on: August 2, 2019, in Latest News, Umngazi Recipes

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 sauté 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

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