Durban Fish Curry
 Tender chunks of fish in a South African style curry sauce.
 Serves 4
 15 minutes preparation
 25 minutes cooking
 40 minutes
501 calories, 31g fat, 18g carb, 37g protein, 671mg sodium
4.7 (2) user ratings
  • 1 ½ lbs salmon fillet, or white fish
  • 2 tbsp olive oil
  • ½ cup onion, diced
  • 3 cloves garlic, pressed
  • 1 tsp fenugreek seeds
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 medium can tomato sauce, (15oz)
  • ½ cup water
  • 2 tbsp pomegranate molasses, or tamarind paste
  • 1 tbsp chili powder
  • 1 tsp turmeric, or 1 tbsp fresh grated
  • 1 ½ tsp coriander
  • 1 ½ tsp cumin
  • 2 tsp Sriracha
  • 1 tbsp fresh cilantro, chopped (optional)

In a large sauce pan, sauté onion and seeds in olive oil over low heat until onion is translucent and spices stop popping. Add garlic and grated turmeric, sauté for 2 minutes. Add tomatoes, water, molasses and dry spices, simmer covered for 10 minutes. Remove skin and cut salmon into chunks. Add salmon, cook for 5-10 minutes covered, stirring gently several times to coat salmon and ensure even cooking. Remove from heat as soon as salmon flakes, let rest for a few minutes before serving over rice with cilantro garnish.

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