A fragrant South African Cape Malay-style curried fish and rice dish, warmed with ginger and finished with fresh scallion.
This dish is inspired by kerrievis, a Cape Malay curried fish traditionally simmered in a mild, slightly sweet curry sauce thickened with a touch of flour, reflecting South Africa's Cape Malay culinary heritage that blends Southeast Asian spice traditions with local ingredients. A characteristic gentle sweetness, often from a spoonful of apricot jam or sugar, balances the curry spices and tomato in the sauce, distinguishing it from Indian-style fish curries. Fresh ginger added generously to the curry base isn't always part of a strict traditional recipe, but ginger does appear across many Cape Malay curry dishes and adds a warm bite that plays well with the mild curry powder. Cod or hake, both common and affordable white fish in South African cooking, hold their shape well through the gentle simmer needed to build the sauce's flavor. Served over plain rice with a scatter of fresh scallion for brightness, this makes a comforting, gently spiced dinner that reflects the real fusion history of Cape Malay cooking rather than treating curry as an arbitrary addition.
Serves 4
Heat oil in a pot over medium heat. Cook onion 6 minutes until soft, then add ginger and garlic, cooking 1 minute until fragrant.
Stir in curry powder and turmeric, cooking 30 seconds, then add flour and cook 1 minute more, stirring constantly.
Cooking the flour briefly with the spices before adding liquid prevents a raw, floury taste in the finished sauce.
Gradually stir in crushed tomatoes and water or stock, whisking to avoid lumps. Add apricot jam and salt, and bring to a simmer.
Simmer 10-12 minutes, stirring occasionally, until thickened and rounded in flavor.
Nestle fish chunks into the sauce, spoon sauce over the top, and simmer gently 8-10 minutes until the fish flakes easily and is cooked through.
Spoon the fish and sauce over rice, scatter with fresh scallion, and serve hot.
Use a mild curry powder rather than a hot one — kerrievis is meant to taste gently spiced and slightly sweet, not fiery.
The apricot jam is essential to the flavor profile, giving the characteristic mellow sweetness that distinguishes Cape Malay curries; don't skip it.
Add the fish only once the sauce is fully simmering and shake the pot gently rather than stirring to keep the chunks intact.
Add diced potato to the simmering sauce before the fish for a heartier, more traditional version.
Swap cod for firmer fish like kingklip if available for a texture closer to how this dish is traditionally made.
Stir in a handful of raisins with the tomatoes for extra sweetness, a common Cape Malay touch.
Refrigerate up to 2 days in an airtight container. Reheat gently over low heat with a splash of water, as the sauce thickens when chilled.
Cape Malay cuisine developed from the culinary traditions of enslaved and indentured people brought to the Cape by Dutch colonists from present-day Indonesia, Malaysia and India, blending spice-forward cooking techniques with local South African ingredients, with mildly sweet curried fish and meat dishes remaining a signature of the tradition.
Yes — thaw completely and pat dry before adding to the sauce so it doesn't release excess water and dilute the curry.
Any smooth fruit jam or a teaspoon of brown sugar can substitute, though apricot jam's specific mellow sweetness is traditional and worth seeking out.
Simmer it a few extra minutes before adding the fish to reduce and thicken further, rather than adding more flour, which can make the sauce taste pasty.
Per serving (400g / 14.1 oz) · 4 servings total
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