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Durban Fish Curry

Durban Fish Curry is a traditional South African recipe (from Durban) for a classic curry of yellowtail tuna and eggs in a tomato base flavoured with red Durban fish masala. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban Fish Curry.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4-6

Rating:

Tags : CurrySpice RecipesSouth-africa Recipes

Yellowtail tuna is probably the commonest whole fish (after hake) in Durban supermarkets. It’s typically 2-3kg in weight and sold whole. This is not a very oily fish, but is quite firm so it benefits either from gentle cooking or being prepared as curries or stews.

There are typically four species considered to be ‘yellowtail’, of which the commonest is Seriola lalandi, a migratory fish that migrates throughout the year from Namibia to the northern coast of KwaZulu-Natal. This is a shoaling fish that follows the migration of sardines around the southern African coastline.

Unlike many other tuna species, yellowtail has a whiter flesh. However, it’s still prized in the sushi trade.

Serves 4, prep 20 mins cook 60 mins

Ingredients:

5 tbsp oil
1 1/2 onions, chopped
4 green chillies
1 tbsp garlic, crushed
600g (1 1/3 lbs) jam or Roma tomatoes, liquidised
2 curry leaves
Sea salt, to taste
2 tbsp Durban fish masala
1 tbsp freshly-ground black pepper
1 tbsp mustard seeds
1 tbsp cumin seeds
½ tsp ground turmeric
150g (3/4 cup) black tamarind paste
500ml (2 cups) boiling water
1.5 kg (3 lbs) yellowtail tuna (or other firm-textured ¬fish), cut into bite-sized pieces
6 large eggs, hard-boiled (optional)
fresh coriander (cilantro), to garnish
spring onions, to garnish
boiled basmati rice or garlic rolls, to serve

Method:

Heat the oil in a large-heavy based saucepan or cast iron pot. Add the onion and fry for about 3 minutes, or until just soft then add the chillies and garlic and fry for 1 minute more. Now add 1 cup of the tomato puree along with the curry leaves. Season lightly.

Stir in the spices, bring to a simmer and cook for 10 minutes. At this point dissolve the tamarind in water. Black tamarind in South Africa is a pure tamarind paste with no bits. If you are using raw tamarind you will need to strain after dissolving. Pour the tamarind into the pot along with the remaining tomatoes. Bring the mixture to a simmer and cook for 20 minutes.

Now add the fish, bring back to a simmer, partially cover with a lid and cook for 10 minutes more, or until the fish is done. Peel and halve boiled eggs and add to the curry (if using). Cook for 3 minutes, or until the eggs are heated through.

Turn into a serving bowl and garnish with the coriander and spring onions. Serve immediately accompanied by the rice and/or garlic rolls.