How to Make Cape Malay-Style Fish Curry | Rhodes Quality

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1kg skinless, boneless white fish, cut into chunks

30 ml (2 Tbsp) sunflower oil

1 onion, chopped

2 carrots, diced

2 garlic cloves, crushed

15 ml (1 Tbsp) Pakco Traditional Masala Curry Powder

5 ml (1 tsp) Hinds Pure Ground Ginger

5 ml (1 tsp) ground coriander

5 ml (1 tsp) ground cumin

2.5 ml (½ tsp) Hinds Turmeric

500ml (2 cups) prepared chicken stock or water

1 cinnamon stick

3 cloves

2 bay leaves

30 ml (2 Tbsp) Rhodes Quality Tomato Paste Sachet

45 ml (3 Tbsp) Rhodes Quality Apricot

80 ml (⅓ cup) plain yoghurt

65 ml (¼ cup) chopped coriander

salt and freshly cracked black pepper


Heat the oil in a large saucepan. Fry the onions and carrots until softened. Add the garlic and fry for a few minutes more. Remove from the heat and add the Pakco Traditional Masala Curry Powder, Hinds Pure Ground Ginger, coriander, cumin and Hinds Turmeric to the pan. Stir well to mix. Return the pan to the heat and add the chicken stock, cinnamon stick, cloves and bay leaves. Stir in the Rhodes Quality Tomato Paste and the Rhodes Quality Apricot Jam and bring the sauce to the boil. Reduce the heat and simmer stirring occasionally 20 minutes. Add the fish, and simmer for a further 10-12 minutes or until the fish is cooked. Stir in the yoghurt and the coriander. Season to taste. Serve with rice.


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