This fish curry is a tribute to my grannies who each perfected the art of creating the most exquisite dishes.
Fond memories of my paternal granny’s dark and tangy fish curry, enriched with tamarind, garlic and baby brinjals, linger in my senses.
Equally cherished is my maternal granny’s version, a more reddish curry.
She balances tamarind beautifully, creating a dish just as marvellous.
My cooking style draws inspiration from both their traditions, resulting in a fish curry that exudes a blend of rich flavours.
The combination of whole garlic cloves, baby brinjals and a luscious gravy makes this dish exceptional.
Fish options: Cape salmon, shad, mussel cracker, steenbras, barracuda and dorado, are all readily available at supermarkets or fisheries. If uncertain, hake will work just as well.
1 tsp…