Durban Tinfish Curry
Ingredients
Method
Clean the tinfish, removing any unwanted black parts. Gently remove the spine and set it aside.
Blend the tomatoes with the fish spine. Set the tinfish sauce aside.
Heat oil over medium heat. Add the jeera and mustard seeds. Let them pop, taking care not to burn them, as burnt seeds can make the curry taste sour.
Add the onion, chilli, curry leaves, ginger and garlic. Fry until the onion is translucent.
Add the blended tomatoes and cook until the oil rises to the surface.
Pour in the reserved tinfish sauce and add the spices. Cook until the oil rises to the surface again.
Gently add the tinfish and distribute it evenly through the curry. Spoon some curry over the fish, cover and cook for 1–2 minutes.
**Optional:** Cut the boiled eggs in half and add them to the curry. Spoon curry over the eggs, then cook for another 1–2 minutes.
Garnish with fresh coriander and serve with rice, pap or roti.
Notes
Lucky Star Tinfish Curry I use Lucky Star tinfish in tomato sauce. I don’t wash the tinfish. I gently remove any unwanted parts with a teaspoon, then remove the fish spine and set it aside. I blend the spine with the fresh tomatoes. Use the tomato sauce from the tinfish in the curry. **Optional:** Add potatoes. They take longer to cook, so add them with the blended tomatoes and cook until tender before adding the fish.
A Durban-style tin fish curry is a quick, spicy South African comfort dish: tinned pilchards simmered with onion, tomato, curry spices, and chilli until the sauce turns rich and fragrant. Spoon it over soft bread, rice, or pap, and let the tangy tomato curry soak right in.
Leave a Reply