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Cape Malay Seafood Curry

A delicious seafood curry that hails from the coastal region of South Africa. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 2 - 3 people
Course: Dinner
Cuisine: African

Ingredients

  • 1 lb firm white fish fillets (cod or haddock)
  • 1 lb shrimp, peeled shelled
  • 1 tsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and minced
  • 1/2 inch fresh ginger, peeled and minced, or 1/8 tsp dry, ground ginger
  • 2 tomatoes, diced (or 1-14.5 oz-can of diced tomatoes, lightly drained)
  • 2 medium Russet potatoes, peeled and diced
  • 1 tsp curry powder
  • ½ tsp cumin
  • 1/8 tsp ground fennel
  • 1 tsp ground coriander seeds
  • 1/8 tsp cinnamon
  • 1 pinch ground cloves
  • 1 bay leaf
  • ¼ tsp Turmeric
  • 1 c water
  • ½ tsp salt

Instructions

    Cup of Yum
  1. Cut the fish into 1 in pieces and peel the shrimp. Set aside.
  2. Heat the oil in a large sauté pan. Fry the onion over medium-high heat, until golden brown, 4-5 min. Stir in the garlic and ginger. Sauté for 1 min.
  3. Add the diced tomatoes, diced potatoes, seasonings (except salt), and water. Stir to mix in the spices. Simmer the mixture, covered, over medium heat for 15-20 minutes, until the potatoes are very tender.
  4. Add the salt and mix well. Add the fish and prawns and stir. Simmer, uncovered for 10 minutes, until the seafood is opaque and cooked through.
  5. Serve the curry over white rice.