Editorial sample recipeSouth AfricanintermediateGluten-FreeDairy-FreeHalal

South African Durban Spiced Fish Fry With Tomato Chutney

Name: South African Durban Spiced Fish Fry With Tomato Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South African
Ingredients: 600 g white fish fillets such as hake or cod; 4 whole medium tomatoes, finely chopped; 1 medium red onion, finely chopped; 1.5 tbsp Durban masala or mild curry powder; 0.5 tsp ground cumin; 3 clove garlic, minced; 8 whole fresh curry leaves; 3 tbsp vegetable oil; 2 tbsp fresh cilantro, chopped

Crispy skin-on white fish fillets coated in vibrant Durban spices and served over a savory simmered tomato and garlic chutney.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Pan-Searing Spiced Fish

Searing spiced fish in hot oil forms a flavorful crust while keeping the interior moist and flaky.

Instructions

Step 1: Season the fish fillets evenly with half of the Durban masala and half a teaspoon of salt.
Step 2: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, then add chopped red onion, garlic, and curry leaves.

Step 3: Cook for 4 minutes until onion turns soft, then add chopped tomatoes, ground cumin, and remaining Durban masala.

Step 4: Simmer the tomato chutney uncovered for 10 minutes until thick and jammy, then stir in fresh cilantro.

Step 5: Heat remaining 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.

Step 6: Add the seasoned fish fillets skin-side down and sear for 4 minutes per side until golden brown and flaky, then serve over the warm tomato chutney.

Cooking tips

Pat fish fillets thoroughly dry with paper towels before seasoning to ensure a crisp sear in the pan.
Durban masala combines chili powder with cumin and coriander; adjust spice level based on your personal preference.
Original home-cooking adaptation inspired by South African; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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