South African Fish Curry

South Africa! Hah! Won my heart, captivated every bit of my mind and soul. South Africa (Pretoria South Africa). One of the pricey travelling grams of mine. Still, worthy every bit. No regrets whatsoever. Amongst all in South Africa, Cape Town became the winner (Cape Town). Cape Town and coming with it, hills, valleys, slopes, beaches, sea, you name it, all of these as Cape Town’s nature pride. What about South African food? For those of you who know me, you know me not only as a liberal traveler, also, as a liberal foodie right? Of course, wherever I am, no matter where I go, apart from eating at the streets is not a big deal for me. Well, when your tummy is a well-trained Malaysian tummy, have no fear to food liberalization. Worst come to worst, let me give you a clue. In case of food mishaps, swallow the charcoal tablets and all will be good to go, or no go to toilet.   

In South Africa, no, no food mishaps, neither did I curb my food enthusiasm. Of course, as a liberal traveler, I got to the ground for getting to know the locals, and out of the travelling friendship bonding, I returned home with this recipe for South African Fish Curry. Oh, I tweeted the recipe as well, by adding mango. On another note ladies and gentlemen, renovation for my zen, Nava’s Zen is on-going, and come January, 2022, I will see you. Either in person, or I will keep you posted in this precious space of mine, also on my social media accounts.

 

Ingredients

1 kg ikan mackerel - slice

½ tbsp garlic paste

1 tbsp ginger paste

1 tsp fenugreek seeds

1 tsp black mustard seeds

1/4 tsp garam masala

½ tbsp cumin powder

1 tbsp turmeric powder

Plain chilli powder (as needed)

½ cup tomato paste

2 tomatoes - chopped

Tamarind juice (as needed)

1 chopped onion

Curry leaves (as needed)

1 green mango - slice

½ cup onion

Salt (as needed)

Method

Heat oil.

Add ginger paste, garlic paste, onion, curry leaves, mustard seeds and fenugreek seeds.

Stir.

Add chilli powder, turmeric powder, cumin powder and garam masala.

Stir.

Add chopped tomatoes and tomato paste.  

Stir to combine in.

Pour water, as much as for the curry/gravy

Simmer.

Pour tamarind juice, add fish.

Simmer to half cook fish.

Add mango, add salt.

Gently stir in.

Once fish is tender, off the heat.