Everytime Easter comes around I remember with fondness our family holidays in Durban. For a week or two we lived on ice cream and sandwiches during the day, but in the evenings when we were all beached out, sunburnt and hungry my mom made us delicious grilled fish with salads . Today with this spicy Indian hake curry I want to pay tribute ton Durban, my mom and dad and to say thank you for affording us the opportunity to slip away for our annual adventure to the coast. Such carefree and happy times for our Free State family!! 🙂
Author: anél potgieter
- 600g fresh hake, cut into large blocks
- 1 large onion, grated (220g)
- 3T cooking oil
- 1T garlic, grated (about 4 cloves of garlic)
- 1T ginger, grated (one big thumbful)
- 2T Father-in-law masala / medium masala
- 1 chillie, chopped
- 1 tin chopped tomatoes
- 1 cup water (250ml)
- ½ tsp salt
- Fresh coriander (lots of it)
- Heat the oil over medium heat in a large pan and fry the onion for 5 minutes.
- Add the garlic, ginger, masala and fry for 3 minutes. At this stage if you need a bit of extra oil… add another tablespoon.
- Add the tin of tomatoes, water and salt and let it simmer for around 8-10 minutes.
- Add your hake and simmer for 7 minutes until the hake is cooked through. Do not stir it again otherwise the hake blocks will fall to pieces.
- Scoop this curry from the pan into a roti, add lots of coriander, roll up and enjoy.
Dit lyk en klink heerlik!