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Malay fish curry






4 tablespoons sunflower oil
1 large onion, chopped
1 tablespoon mild curry powder
800 g (2 x 400 g cans) indian-style chopped tomatoes
400 g chopped vegetables (squash, peppers and onions)
1-2 tablespoons sugar
Salt and pepper
1 kg fresh fish: Yellow tail, King klip or hake, in pieces.
Alternatively, cod, pollack, halibut or catfish

Heat the oil in a saucepan and fry the onion and curry powder until fragrant. Add the remaining ingredients, except the fish. Mix, reduce the heat, cover and simmer for about 10 minutes. Add the fish pieces and simmer for a further 10 minutes.

Serve with basmati rice, coconut, chutney, plain yoghurt mixed with a little grated cucumber and poppadoms.

Use fresh apricots and edible flowers for extra garnish.

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