Cape Malay Fish Curry
A fragrant, warming South African curry with turmeric, cumin, and coconut milk, built on caramelized onions and finished with fresh white fish. Serve over rice for an authentic weeknight showstopper.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs white fish fillets (hake, cod, or halibut)
- 3 medium, sliced onions
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1.5 tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp coriander powder
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- ¾ cup vegetable broth
- 2 tbsp lemon or lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat fish dry and season both sides generously with salt and black pepper.
- 2
Slice onions into 1/4-inch-thick rings. Mince garlic and ginger together.
- 3
Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat.
- 4
Add onions and cook, stirring occasionally, until golden brown and soft, ~15 min.
- 5
Stir in garlic, ginger, turmeric, cumin, and coriander. Cook until fragrant, ~1 min.
- 6
Pour in coconut milk, diced tomatoes, and broth. Bring to a gentle simmer.
- 7
Slide fish fillets into the simmering curry, nestling them into the sauce.
- 8
Simmer uncovered until fish flakes easily with a fork, ~8–10 minutes.
- 9
Squeeze lemon juice over the top and stir gently to combine.
- 10
Taste and adjust salt, pepper, and lemon juice as needed.
- 11
Scatter fresh cilantro over the curry and serve immediately over steamed rice.
Tools you’ll need
- 12-inch heavy skillet or shallow Dutch oven
- cutting board
- sharp knife
- wooden spoon
- measuring spoons
- measuring cups
- can opener
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