Aromatic Cape Malay Fish Curry with Apricot & Almond Crumble
Celebrate Week 41 with this vibrant South African classic that beautifully bridges the gap between savory spices and delicate sweetness. This dish is the perfect exciting dinner, offering a unique flavor profile of turmeric, cinnamon, and dried apricots that sets it apart from traditional curries.
Ingredients
- Firm white fish fillets (e.g., Cod or Haddock)600 g
- Brown onion, finely diced1 stk
- Garlic cloves, minced3 stk
- Fresh ginger, grated1 tbsp
- Cape Malay curry powder (or mild curry powder)2 tbsp
- Turmeric powder1 tsp
- Cinnamon stick1 stk
- Coconut milk400 ml
- Dried apricots, chopped60 g
- Flaked almonds, toasted40 g
- Fresh cilantro, chopped1 handful
- Basmati rice300 g
- Lemon juice1 tbsp
Instructions
Sauté the onion in a large pan with a little oil over medium heat until translucent. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
Stir in the curry powder, turmeric, and the cinnamon stick. Let the spices toast for 1 minute to release their essential oils, being careful not to burn them.
Pour in the coconut milk and add the chopped apricots. Bring to a gentle simmer and let the sauce thicken for about 10 minutes, allowing the apricots to soften and sweeten the base.
Cut the fish into large chunks and nestle them into the sauce. Cover the pan and simmer gently for 5-7 minutes until the fish is opaque and flakes easily. Stir in the lemon juice at the very end.
Serve the curry over fluffy basmati rice. Top generously with toasted flaked almonds and fresh cilantro for a crunchy, herbaceous finish.
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