Cape Malay Fish Curry with Bulgur

Serves 4
Time 30 minutes


400g white firm fish (flathead an option)
1 tbsp cumin seeds
1 tsp mustard seed
2 tbsp masala powder
¼ cup tbsp tomato puree
2 tsp tamarind puree
½-1 cup water
1 green chilli, seeds removed, finely chopped
2 garlic cloves, finely chopped
1 tbsp ginger, grated
1 onion, finely sliced
1 tbsp. extra virgin olive oil
Sprigs of curry leaves (optional)
8 tomatoes, diced
1 cup bulgur, cooked in 2 cups of water
Coriander, for garnish


Place the bulgur in a separate pot with water and boil, then simmer until cooked.

Toast the cumin and mustard seeds in a large pan for a few minutes. Add the mixed masala. Saute the onions, ginger and garlic with a little oil and 2 sprigs of curry leaves (optional). Add the tamarind and the tomato paste. Add a little water and stir. Add the diced tomatoes and fish, allow the curry to cook on a reduced heat for about 15 minutes, gently stir.
Toss coriander and olive oil through the bulgur and serve with the curry.