This curried fish is so delicate and packed with flavour. I often use hake when making this but you can use other white fish like cod and kingklip. Try and get fish that already has the skin removed and has been de-boned.

What You’ll Need - Serves 2

  • 300g Fish Fillets

  • 1 Onion

  • 1 Tbs Ginger & Garlic Mix

  • 2 Red Chilies

  • 1 Tsp Turmeric

  • 2 Tbs Paprika

  • 1.5 Tbs Coriander

  • 1.5 Tbs Cumin

  • 2 Bay Leaves

  • 6 Cardamon Seeds

  • 2 Tbs Tomato Paste

  • 4 Tbs Plain Yogurt

  • 2.5 Cups Water

  • Fresh Coriander to Garnish

  • Salt & Pepper

Prep - 10 Minutes

  • Cut the fish into large chunks (Don’t make these two small cause you don’t want them to fall apart in the curry)

  • Season the fish with salt, pepper and put aside.

  • Finely chop the onion and chili.

  • Light crush the cardamon seeds.

Let’s Get Cooking - 30 Minutes

  • In a large pan or pot, heat oil and add the onion, chili and the garlic/ ginger mixture.

  • Cook this on medium heat until onions are soft

  • Add the Paprika, Coriander, Cumin, Turmeric, Bay Leaves and Cardamon Seeds. Combine with the onions and add a little bit of water if needed to loosen the mixture.

  • Add the tomato paste and combine.

  • Add the water and combine. Season with salt and pepper and allow to simmer on medium heat for about 15 minutes.

  • Add the yogurt a tablespoon at a time and combine. Once fully combined, add the fish gently to the sauce.

  • Allow the fish to cook in the sauce for 5 minutes.

  • Chop the fresh coriander and add to the curry and remove off the heat.

  • Serve with your favourite side