South African · intermediate
South African Durban Spiced Fish Fry With Tomato Chutney
Crispy skin-on white fish fillets coated in vibrant Durban spices and served over a savory simmered tomato and garlic chutney.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the fish fillets evenly with half of the Durban masala and half a teaspoon of salt.
- 02
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, then add chopped red onion, garlic, and curry leaves.
- 03
Cook for 4 minutes until onion turns soft, then add chopped tomatoes, ground cumin, and remaining Durban masala.
- 04
Simmer the tomato chutney uncovered for 10 minutes until thick and jammy, then stir in fresh cilantro.
- 05
Heat remaining 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
- 06
Add the seasoned fish fillets skin-side down and sear for 4 minutes per side until golden brown and flaky, then serve over the warm tomato chutney.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Spiced Fish
Searing spiced fish in hot oil forms a flavorful crust while keeping the interior moist and flaky.
Notes from the kitchen
- Pat fish fillets thoroughly dry with paper towels before seasoning to ensure a crisp sear in the pan.
- Durban masala combines chili powder with cumin and coriander; adjust spice level based on your personal preference.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.