A Tribute to My Grannies
This delightful fish curry is a heartfelt tribute to both my dear grannies, who each perfected the art of creating the most exquisite fish curries. Fond memories of my paternal granny’s dark and tangy fish curry, enriched with abundant tamarind, aromatic garlic, and tender baby brinjols, linger in my senses. Although she no longer cooks it, the taste and aroma remain etched in my soul. Equally cherished is my maternal granny’s version, which leans towards a more reddish colour curry and she balances tamarind beautifully, creating a dish just as marvellous.
My cooking style draws inspiration from both their traditions, resulting in a fish curry that exudes a harmonious blend of sweetness, tanginess, spiciness, and rich flavors. The combination of whole garlic cloves, baby brinjol, and a luscious gravy makes this dish truly exceptional.
If you’re new to making fish curry, it’s surprisingly simple. Begin by selecting quality white fish, and gather the ingredients listed below. You’ll be amazed at how quickly this delightful curry comes together.
Fish Options: Consider Cape Salmon, Shad, Mussel Cracker, Steenbras, Barracuda, Dorado, all readily available at supermarkets or fisheries. If uncertain, a good hake will work just as well.
INGREDIENTS
- 1.2 KG White Fish (5 – 6 Slices)
- 85g Garlic
- 5 Tomatoes (Grated)
- 50g Tomato Paste
- 1 Large Onion
- 2 Sprigs Curry Leaves
- 200g Baby Brinjol
- 2 Sliced Chillies
- 5 Tablespoons Kashmiri Mix Masala
- 1 Teaspoon Dhania Jeera Powder
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Mustard Seeds
- 1/2 Teaspoon Methi Seeds
- 1 Tablespoon Tamarind (Add 1 Cup Hot Water To Dissolve)
- 1 Teaspoon Sugar
- Salt to taste
- Coriander
METHOD
- Heat a large pot and add mustard and methi seeds. Allow them to fry for 1-2 minutes as the oil heats up.
- Add onions, chillies, and curry leaves. Cook until the onions start to lightly brown. Now, add garlic cloves.
- Introduce the ground spices, letting their aromas infuse the curry.
- Mix in grated tomatoes and tomato paste, allowing them to cook. Cover and stir occasionally. Once the oil surfaces, add in the baby brinjols, coating them in the tomato gravy. Cook with the lid on for 5-7 minutes.
- When the baby brinjols are half-cooked, add the tamarind water using a sieve to strain the mixture. Add 1 cup of water and continue cooking for 5-10 minutes.
- Gently place the sliced fish into the gravy, ensuring it is submerged. The fish cooks quickly, so cover the pot and allow it to cook on each side for 5-7 minutes.
- Once you flip the fish over, let the fish curry simmer on low heat for a further 5-7 minutes.
- Garnish generously with fresh coriander and prepare to indulge.
This fish curry pairs exceptionally well with fresh white bread, rice, or Kali/Sangeeti. Kali/Sangeeti is like a soft pap made with maize meal.
Although this dish is best enjoyed immediately, the true flavours develop when you savour it the next day. There is something ever so satisfying about relishing fish curry that has matured in its flavours overnight.