Entree: South Africa – Durban Indian – Fish Masala (Durban-style curried fish simmered in a spiced tomato and onion gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish fillets (kingklip, hake, or cod), cut into large chunks
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) fenugreek seeds (optional)
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 1 tbsp (15 g)
- 1 inch (2.5 cm) fresh ginger, minced, about 1 tbsp (15 g)
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or mild chili powder (adjust for heat)
- 2 tsp (4 g) garam masala
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3/4 cup (180 ml) water or fish/chicken stock
- 1 tbsp (15 g) tamarind paste (or 1 tbsp (15 ml) lemon juice as substitute)
- 1 tsp (5 g) sugar
- 1.5 tsp (8 g) salt, or to taste
- 6-8 curry leaves (optional)
- 1/4 cup (10 g) fresh cilantro (coriander) leaves, chopped, for garnish
- 1 tbsp (15 ml) lemon juice, to finish

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets (kingklip, hake, or cod), cut into large chunks
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) fenugreek seeds (optional)
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 1 tbsp (15 g)
- 1 inch (2.5 cm) fresh ginger, minced, about 1 tbsp (15 g)
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or mild chili powder (adjust for heat)
- 2 tsp (4 g) garam masala
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3/4 cup (180 ml) water or fish/chicken stock
- 1 tbsp (15 g) tamarind paste (or 1 tbsp lemon juice as substitute)
- 1 tsp (5 g) sugar
- 1.5 tsp (8 g) salt, or to taste
- 6-8 curry leaves (optional)
- 1/4 cup (10 g) fresh cilantro (coriander) leaves, chopped, for garnish
- 1 tbsp (15 ml) lemon juice, to finish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish chunks dry, lightly season with a pinch of salt and 1/4 tsp (1.25 ml) turmeric, then set aside.
2. Heat the vegetable oil in a heavy skillet over medium heat. Add mustard seeds and fenugreek seeds; when they begin to pop, add curry leaves if using.
3. Add the sliced onions and sauté until soft and golden, about 8–10 minutes. Add the garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
4. Stir in turmeric, ground coriander, cumin, chili powder, and garam masala; cook 1 minute to bloom the spices. Add tomato paste and cook 1 minute.
5. Pour in the crushed tomatoes and water or stock; bring to a simmer and cook 8–10 minutes until the sauce thickens and the oil begins to separate slightly.
6. Stir in tamarind paste, sugar, and salt; adjust seasoning. Gently nestle the fish pieces into the simmering masala, spooning sauce over them.
7. Cover and simmer gently for 6–8 minutes, or until the fish is just cooked through and flakes easily. Avoid vigorous boiling to keep fish intact.
8. Finish with lemon juice and chopped cilantro. Serve hot with steamed rice or fresh rotis.

1. Pat the fish chunks dry, lightly season with a pinch of salt and 1/4 tsp turmeric, then set aside.
2. Heat the vegetable oil in a heavy skillet over medium heat. Add mustard seeds and fenugreek seeds; when they begin to pop, add curry leaves if using.
3. Add the sliced onions and sauté until soft and golden, about 8–10 minutes. Add the garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
4. Stir in turmeric, ground coriander, cumin, chili powder, and garam masala; cook 1 minute to bloom the spices. Add tomato paste and cook 1 minute.
5. Pour in the crushed tomatoes and water or stock; bring to a simmer and cook 8–10 minutes until the sauce thickens and the oil begins to separate slightly.
6. Stir in tamarind paste, sugar, and salt; adjust seasoning. Gently nestle the fish pieces into the simmering masala, spooning sauce over them.
7. Cover and simmer gently for 6–8 minutes, or until the fish is just cooked through and flakes easily. Avoid vigorous boiling to keep fish intact.
8. Finish with lemon juice and chopped cilantro. Serve hot with steamed rice or fresh rotis.