Cape Town Indian Fish Curry & Malaysian Recipes

During an unforgettable nine-day adventure in South Africa, I experienced moments that felt like pure magic. Cape Town, with its dramatic landscapes and vibrant spirit, was an absolute highlight (CAPE TOWN: THE NATURE STUNNER). One evening, while soaking up the rich cultural atmosphere of a local show, I struck up a conversation with a South African Indian lady beside me. As we shared stories and laughter, she unveiled her treasured recipe for South African Fish Curry (PRETORIA MOMENTS & INSIGHTS) - a dish that beautifully echoes the flavors of Indian cuisine (EGG CURRY TRIO).

 

That recipe stayed with me, and years later, as I prepared fish - one of my husband’s favorite brain foods—I decided to recreate her South African Fish Curry with my own creative twists. But that's not all! I’m also excited to share another flavor-packed treasure: Malaysian Indian Fish Curry, a recipe from Ms. Nava. Join me on this culinary journey and try these delicious recipes that bridge continents and cultures.

South African Fish Curry
Ingredients

1 kg ikan mackerel, sliced
1 large red onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp black mustard seeds
1 tsp fenugreek seeds
Curry leaves (as needed)
Plain chili powder (as needed)
1 tsp turmeric powder
½ tbsp cumin powder
A pinch of garam masala
2 tomatoes, chopped
½ cup tomato paste
Tamarind juice (as needed)
1 green mango, sliced
Salt to taste
½ cup oil
Water (as needed)

Method
Heat oil.
Add ginger paste, garlic paste, onion, curry leaves, mustard seeds, and fenugreek seeds. Stir.
Add chili powder, turmeric powder, cumin powder, and garam masala. Stir.
Add chopped tomatoes and tomato paste. 
Stir to combine.
Pour in water as needed for the curry/gravy. Simmer.

Pour in tamarind juice and add fish. 
Simmer until fish is half-cooked.
Add mango and salt. Gently stir.
Once the fish is tender, turn off the heat.

Malaysian Indian Fish Curry
Ingredients
1 black pomfret, sliced
1 tsp fenugreek seeds
2 medium-sized brinjals, sliced
½ cup thick coconut milk
Some curry leaves
Some coriander leaves
Salt to taste
½ cup oil 

For the Curry Paste (blend these ingredients)
2 green chilies
1½ tbsp fish curry powder
1 tsp turmeric powder
5 shallots
½ inch ginger
7 garlic cloves
Water (as needed)

Method

Heat oil and fry fenugreek seeds with the curry paste until oil splits.

Add brinjals, stir, and pour in water. 

Simmer until brinjals are half-cooked.

Add fish, coconut milk, and curry leaves.
Simmer until fish is cooked, then turn off the heat.
Stir in coriander leaves.