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
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Open the appInstructions
Step 1
Pat fish dry and season both sides generously with salt and black pepper.
Step 2
Slice onions into 1/4-inch-thick rings. Mince garlic and ginger together.
Step 3
Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat.
Step 4
Add onions and cook, stirring occasionally, until golden brown and soft, ~15 min.
Step 5
Stir in garlic, ginger, turmeric, cumin, and coriander. Cook until fragrant, ~1 min.
Step 6
Pour in coconut milk, diced tomatoes, and broth. Bring to a gentle simmer.
Step 7
Slide fish fillets into the simmering curry, nestling them into the sauce.
Step 8
Simmer uncovered until fish flakes easily with a fork, ~8–10 minutes.
Step 9
Squeeze lemon juice over the top and stir gently to combine.
Step 10
Taste and adjust salt, pepper, and lemon juice as needed.
Step 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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