South African Cape Malay Fish Curry

Prep time: 16-20 minutes Cooking time: 1 minute Serves: 6-8 Skill level: Easy Peasy Recipe by: Karen Burns-Booth

This ‘secret’ recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town

South African Cape Malay Curry Web

The method

  1. Heat the oil in a large pot or saucepan.
  2. Over a high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all of the spices,* and continue stirring for a minute. Season to taste with pepper and add the salt. Reduce the heat slightly.
  3. Add the vinegar and stock, plus all of the other remaining ingredients (except the fish, apricot jam and yoghurt). Cover, reduce heat, and simmer over a low heat, stirring occasionally until everything is tender for approximately 45 minutes. Add more stock if required. 
  4. Add the fish, which has been cut into chunks, and simmer for a further 10-12 minutes or until the fish is cooked.
  5. Stir in the apricot jam and yoghurt a few minutes before serving.
  6. Serve this curry with yellow rice and a variety of sambals and atjars.

* For best results mix the ground spices together into a paste the day before, and refrigerate for 24 hours.