South African Fish Curry Recipe | Mchuzi Wa Samaki Recipe (2024)

FAQs

How do you reduce the bitterness in fish curry? ›

To reduce the bitter taste in fish curry, you can try a few methods. Adding a bit of sweetness, like a pinch of sugar or a splash of coconut milk, can balance the flavors. Additionally, incorporating acidic elements, such as lemon or tamarind, may help neutralize bitterness.

To thicken fish curry, you can use ingredients such as coconut milk, yogurt, or tomato paste. Another option is to mix cornstarch with water and stir it into the curry while it's cooking.

👩‍🍳 How to Make Fish Marinade

Make the marinade by whisking together Greek yogurt, mint, parsley, basil, salt, pepper, olive oil, garlic and minced onion flakes. Use to marinate your favourite fish like salmon or trout or a mild white fish like cod or halibut.

For instance, the Bengali-style fish masala, known as "Machher Jhol," is a delicate and light preparation with a blend of mustard oil, ginger, and spices. In contrast, the Goan fish curry showcases the flavours of coconut, tamarind, and fiery red chillies.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

The Fishy Element

Shrimp paste is a key part of Thai curry, but you can also replace it with more available fish sauce. I always have a bottle on hand to add flavor to stir-fries and curries as needed. For vegetarian and vegan curries, leave it out completely.

Fish curry is a popular dish that can be enjoyed as a part of a healthy meal. If eaten on its own as a meal, fish curry is a pure source of protein with low carbohydrates. But when pairing it with a carb like white rice (high GI) may cause hyperglycaemia, leading to a poor food score.

​​Add spices​

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

But excessive addition of this spice can not only generate heat in the body, but at the same time spoil the taste of the delicacy by making it bitter. This is because turmeric naturally has a slight bitter taste, which can spoil the taste and texture of a dish when added in excess.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

How do you deepen a curry? ›

Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice. Add umami ingredients sparingly to your curry dish for a deepened and elevated flavour.

Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.

Fish Curries in Pakistan and India are usually made with Pomfret or Rohu, which are specific to that region and not as readily available here. You can use any type of firm white fish such as: cod (pictured here) tilapia – cheapest & what I used most for testing (less popular in the UK)

Popular Indian fish varieties for frying include pomfret, hilsa, mackerel, and catla. Each has a distinct flavor and texture when fried.