Diving into Cape Town’s culinary scene in the middle of winter is like discovering a rich tapestry woven with flavours from across the globe. Today, we’re going to focus on one of Cape Town’s favourite dishes that Cape Town does better than most places—the beloved Fish Curry.
A Seafood Symphony: Cape Malay Fish Curry
Cape Malay cuisine is a delightful blend of Indonesian, Indian, and local South African flavours, and its fish curry is no exception. The secret? Fresh fish, aromatic spices, and love—of course!
Ingredients:
- 1kg white fish fillets (like hake, kingklip, or tilapia)
- 2 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 1 red chili, finely chopped
- 2 tsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- 400ml canned tomatoes
- 1 cup fish stock or water
- Juice of half a lemon
- Method:
Method:
- Heat the oil in a large pot and gently fry the onion until soft.
- Add the garlic, ginger, chili, curry powder, and turmeric; stir well to combine.
- Cook for another minute before adding tomatoes, fish stock (or water), salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Gently add the fish fillets, cover with the sauce, and let it cook until the fish is tender but not falling apart—about 10-12 minutes.
- Finish off with a squeeze of lemon juice before serving.
The Indian Touch: Durban Fish Curry
Durban’s influence on Cape Town’s cuisine cannot be overstated, particularly when it comes to curries. This spicier version is packed full of flavour and sure to please those who love their food with a bit more kick.
Ingredients:
- 1kg firm fish fillets (like kingklip)
- Oil for frying
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 50g fresh ginger, grated
- 4 dried red chilies or to taste
- 6 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 star anise
- 2 tbsp tomato paste
- Salt and pepper to taste
- Juice of half a lemon
- Method:
Method:
- Heat oil in a pan and fry the onions until golden.
- Add garlic, ginger, chilies, cardamom, cinnamon, and star anise; cook for another minute or so.
- Stir in tomato paste and cook for 5 minutes.
- Pour enough water to cover the ingredients and bring it to a boil.
- Lower heat, add fish fillets, salt, pepper, and lemon juice.
- Cook until the fish is done—about 10 minutes.
A Fusion Feast: Cape Malay & Indian Fish Curry
Why choose when you can have both? This fusion recipe combines the best of both worlds, creating a dish that’s both bold and balanced.
Ingredients:
Take equal parts from the ingredients list above for Cape Malay and Durban fish curries.
Mix spices according to taste—this is where your personal creativity comes in!
Method:
Follow steps similar to either recipe but adjust the seasoning based on what you have combined.
Remember, cooking is about experimenting and making it your own!
Serving Suggestions
Serve these curries with steamed rice or a side of roti bread—perfect for sopping up all that delicious sauce! Don’t forget a fresh salad on the side to cool things down if the curry gets too spicy.
As you can see, Cape Town’s fish curry isn’t just about cooking—it’s about connecting with culture and history through every mouthful. Getting your fresh fish from the right source is step 1. Head down to Hooked On Africa Fresh Fish Market in Hout Bay to get the freshest fish in the Cape for your Fish Curry.
So fire up your stove, get cooking, and let the flavours of Cape Town transport you straight into its vibrant heart!
