Prep 10 mins
Cooking 25 mins
Serves 4

Looking for a soul-satisfying curry that can be whipped up in less than half an hour? Then fish is the answer. We turned to that perennial South African favourite, kingklip, for this recipe - but any sustainable white fish will do nicely. So many of our versatile curry blends would work too, but we went a bit left field and used our Cape Herb & Spice Butter Chicken Exotic Spice blend because this spice works for many more things than just chicken! This fish curry is quick, oh-so-pleasingly creamy and perfectly spicy especially on a cold winter’s night. And if you dish it up in a deep bowl on a bed of steamed pak choi leaves, it’s just a little bit cheffy. Perfect for impress-with-no-stress midweek suppers.


Peel the tomatoes by submerging them in boiling water for a minute – this allows the skins to slip off easily. Remove the pips so you only have the fleshy part of the tomato left and cut into even-sized small blocks. Fry the onion over low heat in the vegetable oil until it starts to soften – about 5 minutes. Add the garlic, ginger and Cape Herb & Spice Butter Chicken Exotic Spice and fry for a further minute. Then add the coconut milk, tomatoes and curry leaves. Turn the heat right down, place a lid on and simmer gently for 10 minutes.

Add the kingklip, cover and simmer until the fish is done, about another 10 minutes. While the fish cooks, steam the pak choi leaves. To dish up, place the pak choi in the bottom of deep pasta bowls. Spoon the fish on top and lavinshingly ladle over the curry sauce. Garnish with loads of fresh coriander and serve with steamy basmati rice and fresh lime wedges on the side.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at