Amma’s fish curry was sliced fish simmered in a dark, fiery tamarind sauce. While family recipes vary, this Durban fish curry recipe includes brinjal (eggplant). When paired with tamarind, it results in a characteristic sour taste and the latter accounts for its black colour hence the name black fish curry. We ate fish curry with Kali, a thick porridge (mealie pap) made from maize meal, it was shaped into mounds and dotted with butter.

How to make Fish Curry with Tamarind like Amma 

Growing up, Amma‘s fish curry was associated with the end of the fasting period (Purtassi). We also had it after a fishing trip. My younger sister and I often accompanied our father on fishing trips to the local dam. We got to witness Amma clean and cook the fish. Like all recipes, she had specific ways of doing things. When it came to fish curry it had to be cooked in the fish curry pot, a flat pot which gently steamed the fish.

Spices used were a blend known as fish curry spice. I used Durban masala for this recipe, it has all the essential spices needed for a fiery Durban fish curry. This recipe uses minimal water and should be cooked on low heat to avoid overcooking the fish. The basis for the sauce is ginger, garlic, onions and tomatoes. I recommend peeling and then grating the tomatoes. This results in a thick luscious gravy without excess water.

Fish Curry with Tamarind Ingredients

The three main ingredients that give this curry its character and taste are the type of fish used, tamarind and brinjal.

Fish

Fish is the main component of this dish. I recommend using fresh fish.It does not have to be fresh off the boat, but market fresh fish is better than frozen fish for this recipe. The latter tends to be rather dry. This curry can be made with any type of fish (except mackerel or sardines). The fish should be sliced into minimum of 3cm slices otherwise they tend to break apart. I used Atlantic Cod for this recipe.

Tamarind

Tamarind gives this curry its unique sour taste. It is best to use black tamarind if you prefer a dark curry otherwise it appears brown, I also recommend tamarind fruit rather than paste. The latter is more concentrated. Follow the exact measurements otherwise the curry could end up too sour. 

Brinjal

For this recipe I recommend Machiaw or Fairytale, the long type or Barbarella and Nubia, the small round ones. The brinjal should be sliced into long strips.

Fish Curry with Tamarind Recipe

Fish Curry with Tamarind Recipe

5 from 1 vote

Recipe by Ms Pillay Course: Durban Curry, Fish Recipes, South African Indian Curry Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

A delectable fish curry with tamarind that combines the perfect blend of flavours: It is fiery and tangy perfect for winter dinners. The brinjal should be sliced into long strips to add a unique texture to the dish. Enjoy this formal recipe with its rich taste and aromatic spices.

Cook Mode

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Ingredients

US Metric

• 4 slices 4 fish of choice I used Atlantic Cod

• 1 teaspoon 1 black mustard seeds

• 1 tablespoon 1 Durban Masala (use more masala if you prefer a hot curry. Or use fresh green chillies)

• 1 teaspoon 1 ground ginger and garlic

• 1 medium 1 onion

• 6 large 6 ripe tomatoes, skinned and grated

• 1 cup 1 water for tamarind

• 2 tablespoons 2 black tamarind

• 5 tablespoons 5 vegetable oil

• 6 6 thin long brinjal or brinjal sliced vertically

• 1/2 cup 1/2 water

• 6 6 curry leaves

• chopped shallots to garnish

• Salt

Directions

• Prepare the tamarind. Place in a bowl then add the cup of water. Allow to soak. After a few minutes run your fingers through the tamarind, mixing with the water. Drain and remove seeds and undissolved pulp.
• Prepare the tomatoes, Soak them in boiled water for 15 minutes then remove the skin. Cut in half and remove excess water and seeds. Grate and set aside.
• Heat a heavy-based flat pan on medium heat.
• Add mustard seeds. Roast until the seeds pop. Remove the seeds from the pot, and set aside.
• Add the oil, once warm, add the onions. Fry until soft and slightly brown.
• Add the mustard seeds and ginger and garlic and curry leaves Fry for a minute or two.
• Add the Durban masala. Fry for a minute or two until the spice separates from the oil.
• Add the grated tomatoes. Cover and allow to simmer for 5 minutes. Add the tamarind water. Cover and allow to simmer for another 10 minutes until thick and the oil bubbles through to the surface. This is the best stage to add the fish and sliced brinjal. Place the fish and brinjal around the edge of the pot. Cover and allow to simmer for 15 minutes.
• Remove the lid then spoon sauce over the fish occasionally to coat in the sauce.
• After 25 minutes of cooking, remove from heat and serve with Kali.

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How to Cook Kali

Kali is made with a similar technique as Phutu. Maize meal is added to boiling water then cooked until a thick porridge-like texture forms. After cooking, the kali is moulded into shape. For this recipe makes 2 servings. 

Kali (pap) much like ugali, requires specific technique. It involves alot of mixing, brace yourself for a good hand workout.

When you add the maize meal to the water, you have to continue mixing until all lumps are flattened to form a thick soji like texture.

Ingredients

• 11/2  cups of water 
•  2 cups of maize meal
• pinch of salt

Method

1. Bring water  to boil. Add salt and maize meal.
2. Combine to  form a thick mixture. 
3. Cook on low heat for 20 minutes. Remove from heat. 
4. Spoon into a plate, use a wet hand or spoon to form into shape. Make a thumb imprint in the middle and dot with butter. Enjoy with fish curry.

More Durban Curry Recipes

Mutton Curry With Potatoes

 Mutton and Cabbage

 Mutton Curry Pies

Mutton Fry