A Hot and Spicy Durban Fish Curry…

Cold weather sucks and Happy Spring Errybody!

This weather today, all gloomy and melancholy, made me nostalgic, that often involves the ocean, fresh salty air, and a care-free mood.  That also means curry. I had the most amazing fish curry I Durban more than once, and today I decide that I was in the perfect mood to recreate that dish.  This curry hits you smack bam in the mouth, the back of your throat, and settles perfectly in your tummy. I hope you enjoy this dish as much as I do.


  • Onion
  • Hake medallions
  • Garlic
  • Cumin
  • Coriander
  • Salt, pepper
  • Garam masala
  • Chilli powder
  • Tinned tomatoes
  • Turmeric
  • Curry leaf


Chop the onion, heat oil in a pan and fry the onion until soft. Add in coriander seeds, cumin seeds and chilli powder.

Once the onion has softened, add the masala, turmeric and garlic.

Deglaze the pan with some water (I used the rice water from my turmeric rice)

Add the tin of tomatoes

Put the lid on and simmer for 15 minutes

Add in the fish, cover the medallions with the curry and put the lid back on. Turn the heat up slightly, so that the curry bubbles, but does not boil. After another 15 minutes, turn the fish over.

Turn the heat off, but keep the pot on the stove so that the residual heat cooks the fish evenly.

Serve on a bed of turmeric rice topped with fresh coriander leaves.

Feel free to add a little lime juice for an extra kick

Turmeric Rice

Y´all know how to cook rice, when it´s almost ready, add some turmeric to make suuuuper yellow rice.
(just incase: 1 cup of rice washed and rinsed then soak in warm water, get a pot boiling in the meantime. Then add teaspoon of salt to water, strain then add rice to boiling water. let cook for 10 minutes then add a spoon of turmeric. continue cooking till done, strain and steam for fluffy rice.

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