This recipe is based on a classic Durban fish curry and adapted for serving as a fish dish on Good Friday. Where traditionally snoek, hake or horse mackerel would be used I’ve substituted salmon here. Again, traditionally a local fish masala would be used, but a mild madras curry powder with extra Kashmiri chilli (for the red colour) would make an acceptable substitute.
Prep time 15/Cook time 15/Serves 4
Ingredients:
2 tbsp sunflower oil
11/2 tsp each mustard seeds and cumin seeds
1 onion, sliced
3 garlic cloves, chopped
1 tbs grated ginger
12 curry leaves
2 tbs fish masala or (madras curry powder + 2 tsp Kashmiri chilli powder)
11/2 tbsp tamarind paste
2 tbs tomato puree
400g (14 oz) tin whole tomatoes
4 plum (Roma) tomatoes, cut into wedges
800g (1 2/3 lbs) skinless salmon fillet, pin-boned, cut into 3cm pieces
150g (1/3 lb) sugarsnap (mangetout) peas, blanched
Coriander leaves, sliced small green chilli, coconut flakes and naan bread, to serve
Method:
Heat the oil in a saucepan or wok over medium heat. Add the mustard and cumin seeds, and cook for 1 minute, or until popping. Stir in the onion and cook, stirring, for 3-4 minutes until softened.
Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes, until fragrant.
Add the tamarind paste and tomato puree, stir to combine then cook for 1 minute before adding the tinned tomato, fresh tomato and 250ml (1 cup) water.
Bring everything to a simmer and cook for 5 minutes, or until the liquid has reduced slightly. Add the salmon and cook for 4-5 minutes until just cooked through.
Top curry with mangetout (sugarsnap peas) and serve with coriander leaves, chilli slices, coconut flakes and naan bread.
