Spicy Cape Malay Fish Curry

local_grocery_store Ingredients

• 500 grams firm white fish fillets, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tomatoes, diced
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pan over medium heat.
2. 2.Add the chopped onion and cook until softened, about 5 minutes.
3. 3.Stir in the minced garlic and ginger, and cook for another minute.
4. 4.Add the curry powder, ground turmeric, ground cumin, ground coriander, and chili powder. Cook for 1-2 minutes, until fragrant.
5. 5.Add the diced tomatoes and cook for 5 minutes, until they start to break down.
6. 6.Pour in the coconut milk and bring the mixture to a simmer.
7. 7.Add the fish chunks to the pan and season with salt and freshly ground black pepper.
8. 8.Cover the pan and cook for 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
9. 9.Garnish with freshly chopped cilantro.
10. 10.Serve the Spicy Cape Malay Fish Curry over basmati rice or with warm naan bread.
11. 11.Enjoy!

lightbulb_outline Tips

• chevron_rightYou can use any firm white fish such as cod, haddock, or tilapia for this recipe.
• chevron_rightAdjust the spice level by adding more or less chili powder according to your taste.
• chevron_rightFor an extra kick, you can add a finely chopped green chili to the curry.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.