Few dishes capture the flavour of South African Indian coastal cooking quite like a rich, tangy fish curry.
This Durban-style fish curry is built around tomato, curry leaves, garlic, chilli and tamarind, with our Masala Factory Crab & Fish Curry Masala doing the heavy lifting when it comes to the spice base.
The result is a deeply aromatic curry with a rich red gravy, plenty of warmth and enough acidity to work beautifully with firm fish.
It is also much easier to make than many people expect.
The key is simple: build the gravy first, then add the fish at the end.
That way, the fish stays firm and absorbs the masala without breaking apart.
Durban-Style Fish Curry
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Difficulty: Easy
Ingredients
- 700–800 g firm fish, cut into portions
- 2 tablespoons Masala Factory Crab & Fish Curry Masala
- 1 large onion, thinly sliced
- 3 ripe tomatoes, grated or finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon mustard seeds
- 8–10 curry leaves
- 2 green chillies, sliced
- 1–2 tablespoons tamarind pulp
- 2 tablespoons cooking oil
- Salt to taste
- Fresh coriander, to finish
- Water, as required
For the fish, use a firm variety that will hold together during cooking. Hake, kingklip, yellowtail or similar firm fish all work well.
Method
1. Start the curry base
Heat the oil in a wide pot or deep pan over medium heat.
Add the mustard seeds and allow them to begin popping.
Add the sliced onion and curry leaves, then cook gently until the onion softens and begins to turn golden.
Do not rush this part. The onion forms an important part of the flavour base.
2. Add the garlic and masala
Add the crushed garlic and cook for around 30 seconds.
Reduce the heat slightly and add 2 tablespoons of Masala Factory Crab & Fish Curry Masala.
Stir the masala through the onion mixture and fry gently for around 30–60 seconds.
The idea is to wake up the spices without allowing them to burn.
If the mixture becomes too dry, add a small splash of water.
3. Build the tomato gravy
Add the grated or finely chopped tomatoes, green chillies and salt.
Stir well and allow the mixture to cook over medium-low heat.
Cook until the tomatoes break down and form a thick, glossy curry gravy.
You should notice the colour becoming deeper and the masala becoming much more aromatic.
This usually takes around 10–15 minutes.
4. Add the tang
Stir in the tamarind pulp.
Start with around one tablespoon if you prefer a gentler tang, or use two tablespoons for a sharper, more traditional sour note.
Add a little water to loosen the gravy.
You want enough sauce for the fish to cook gently, but it should not become watery.
Allow the gravy to simmer for another 5–8 minutes.
5. Add the fish
Once the gravy tastes balanced, gently place the pieces of fish into the pot.
Try to keep them in a single layer where possible.
Spoon some gravy over the fish, then cover and cook gently until the fish is just cooked through.
Depending on the thickness of the fish, this will usually take around 6–10 minutes.
Avoid aggressively stirring the curry once the fish has been added. Rather shake the pot gently or spoon the gravy over the fish.
This prevents the pieces from breaking apart.
6. Finish and serve
Taste the gravy and adjust the salt or tamarind if needed.
Finish with plenty of fresh coriander.
Serve hot with:
- Steamed rice
- Basmati rice
- Roti
- Fresh bread
- Sambals or pickles
Masala Factory Tip
The biggest mistake people make with fish curry is cooking the fish for too long.
Build the curry completely before adding the fish.
Once the gravy tastes good, the fish only needs enough time to cook through and absorb some of the flavour.
Want it hotter?
Our Crab & Fish Curry Masala already provides a medium-hot flavour, but if you prefer a hotter Durban-style curry, add:
- Extra fresh green chilli
- A little chilli powder
- Fresh red chilli
It is better to increase the heat separately rather than adding too much masala, which can overpower the balance of the spices.
Add your own twist
Fish curry is one of those dishes that changes from kitchen to kitchen.
Try adding:
Green mango
Adds a sharp, fruity sourness and works particularly well in fish curry.
Baby brinjal
A great addition if you prefer a more substantial curry.
Extra curry leaves
Adds even more fragrance to the gravy.
Fresh lemon
Useful if you do not have tamarind.
More tomato
Creates a thicker, richer gravy.
Why use Masala Factory Crab & Fish Curry Masala?
Seafood does not need the same heavy spice profile as beef or mutton.
Our Crab & Fish Curry Masala is blended specifically for seafood, giving you:
- Warm spice
- Rich colour
- Aromatic depth
- Balanced chilli heat
- A spice profile that works with tomato, tamarind and curry leaves
It can be used with fish, prawns, crab, mussels and mixed seafood.
More seafood ideas
Once you’ve tried this fish curry, use the same masala to make:
- Prawn curry
- Crab curry
- Seafood breyani
- Mixed seafood curry
- Masala grilled fish
- Spicy seafood pot
Recipe summary
Dish: Durban-Style Fish Curry
Main spice: Masala Factory Crab & Fish Curry Masala
Heat: Medium-Hot
Serves: 4
Prep: 15 minutes
Cooking time: 30 minutes
Best served with: Rice, roti or fresh bread.
