Another top Durban curry, after catching fresh shad or buying it fresh at Blue Lagoon or fish market. Spicy to sort out that cold or for those that enjoy heat
Ingredients:
5 Thick slices of fish (we may not get “Shad” here so I use Red snapper
1 Tablespoons jeera (Cumin Powder), Salt to taste
1 Tablespoon mustard seeds
2 Tablespoon tamarind) mixed with 1/4 cup water. (Remove seeds and use only juice)
2 Tablespoons Kashmiri masala and depending on heat level, ½ teaspoon of Kashmiri Chili powder
2 large green chilies split to add heat
1 large onion thinly sliced and 2 sprig Curry leaves
1 and 1/2 tablespoons ginger and garlic
5 medium tomatoes
1/4 Tablespoon sugar
Finely chopped Dhania aka Coriander Leaves
Dhania to garnish aka Coriander Leaves
Method:
I marinate the fish with a light coat of Kashmiri masala, salt and ginger/garlic paste
Heat oil, Fry jeera and mustard seeds and add chopped onions and curry leaves
Brown onions (don’t crisp). Add masala, ginger and garlic paste and chilies
Add grated tomatoes, (Don’t blend), tamarind juice and salt to taste.
Simmer for a 10 minutes, and stir to avoid gravy from sticking to the bottom of the pot
Add fish. Do not stir the curry as the fish will break (Stir the curry by gently shaking the pot)
Cook on medium heat for about 30 minutes, Mare sure that the fish is well coated with gravy
Switch stove off and let simmer for few seconds before removing from heat
Serve with rice or white bread and butter (depends on how healthy you want to be)
*Let sit to cool prior to serving
*Watch for bones in the fish