| Prep: 30 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 9g | 2g | 16g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 1.7g |
Why I Love South African Fish Curry Potjie
I’ve always been drawn to unexpected flavor pairings, where different cuisines meld into a single dish with a discernable harmony. A fine demonstration of such culinary convergence is the South African Fish Curry Potjie, a recipe that encapsulates both my love for vibrant, piquant flavor profiles and presents a subtle nod to my Indian-American fusion cooking expertise.
Melding Traditions with a Twist
An African delicacy with a dauntless dash of Indian spices, the Fish Curry Potjie is a testament to my goal of bringing cultures together through food. Generally potjiekos are slow-cooked over an open fire in a three-legged iron pot; however, this adaptation brings together the warmth of spices typically found in my indigenous Gujarati dishes and fuses them with the robust character of South African cuisine.
I found inspiration for this recipe from none other than Jamie Oliver, a chef renowned for his ventures into traditional recipes from around the world. It would be fair to admit that my Fish Curry Potjie borrows from his willingness to experiment and explore the boundless possibilities of fusion cuisine.
From Ingredients To A Wholesome Experience
The act of preparing this Fish Curry Potjie is like orchestrating a symphony, with each finely chopped onion, clove of garlic, and piece of ginger playing a crucial role in setting the tempo. And when combined with vibrant spices such as curry powder, turmeric, cumin, coriander, fennel seeds, and a hint of black pepper, what results is a melody that emboldens the mild white fish fillets.
The addition of robust vegetables, a rich tomato base, and chicken stock simmers to create an immersion of flavors, accentuating the essence of each ingredient. And for those who revel in palate-tingling spiciness, there’s the optional added thrill of a finely chopped chili pepper.
Finished off with a hint of vinegar, fish sauce, and sugar, the Fish Curry Potjie serves not just as a meal, but as a heartwarming experience. Garnish it with flavorful cilantro, and serve it over a bed of steamed rice, a serving of this South African Fish Curry Potjie provides more than just nourishment; it’s my love letter to the art of fusion cuisine.
For those itching to try this recipe that reflects the splendor of cross-cultural cuisine, have a look at it here.
Savor every bite, and enjoy the journey this delectable dish takes you on, as I did while creating it. Long live the beautiful dance of cultures in culinary creation!
What You’ll Need
- 2 pounds white fish fillets, cut into large pieces
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 thumb-size piece ginger, peeled and grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes
- 2 cups chicken stock
- 4 large potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and cut into rounds
- 1 medium bell pepper, diced
- 1 chilli pepper, deseeded and finely chopped (optional)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vinegar
- Salt to taste
- Chopped cilantro (coriander leaves) for garnish
- Steamed rice, for serving
Method
Step One
Start by heating the vegetable oil in a potjie pot or large heavy-bottomed pot. Once the oil is hot, add the finely chopped onions and sauté until they become translucent and soften.
Step Two
Add the finely chopped garlic and grated ginger to the pot and stir-fry for a minute or two. Then add in the curry powder, turmeric, cumin, coriander, fennel seeds, and black pepper. Stir this mixture well to combine all the flavors.
Step Three
Next, add the tomato paste, can of diced tomatoes, and chicken stock. Stir well to combine everything and bring this mixture to a boil.
Step Four
Once the mixture is boiling, add the chunks of potato, carrot rounds, diced bell pepper, and chopped chilli pepper (if using). Stir well to combine with everything else in the pot.
Step Five
Reduce the heat to a simmer and let the mixture cook for about 15-20 minutes, or until the vegetables are tender.
Step Six
Next, add the pieces of white fish to the pot. Make sure they’re submerged in the liquid. Let this cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
Step Seven
Mix in the fish sauce, sugar, vinegar, and salt to taste. Stir well to combine everything.
Step Eight
Once everything is cooked and combined, garnish the potjie with chopped cilantro. Serve your Fish Curry Potjie hot, over steamed rice for a complete meal.
