Ingredients
- 600 g firm white fish fillets (e.g. hake or kingklip), cut into portions
- 1 onion, sliced
- 1 green pepper, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, crushed
- 15 ml curry powder (mild or hot, to taste)
- 5 ml turmeric
- 7 ml salt
- 15 ml oil
- 125 ml water or fish stock (optional)
Method
- Sauté onions and peppers: In a pot or deep pan, heat oil. Add onion and green pepper, frying until softened.
- Flavour base: Stir in garlic, curry powder, turmeric, and salt. Cook for a minute or two.
- Tomatoes: Add chopped tomatoes, cooking until they soften and release juices.
- Liquid: Pour in water or fish stock if you prefer a saucier curry. Simmer for a few minutes.
- Fish: Gently lay the fish pieces on top of the curry sauce. Spoon sauce over the fillets, reduce heat, and simmer until fish is cooked through (about 5–8 minutes).
Serving Suggestions
- Serve with steamed rice or Umngqusho.
- A squeeze of lemon or lime brightens the flavours.
