This dish is popular within the Cape Malay households and it’s usually served on special occasions.
Heat the oil in a flat pot.
Add the onions and curry leaves, fry till light in colour.
Add all the spices including the roasted spices (fish, oil, onions, curry leaves, whole jeero, methi seeds, mustard seeds, roasted and grinded together) and garlic, braise for a few minutes.
Add the liquidised tomatoes and cook on medium heat till oil comes up.
Strain the aamli water and add to tomatoes, cook till thick.
Add the chillies and green dhanya and mix well.
Place the fish pieces in the pot, do not stir as the fish will break.
Cook on medium heat for 30 minutes.
Garnish with more green chillies an fresh dhanya .
Serve with rotis or rice and salad.
By cooking and baking creations
Recipe credit by my late beloved mum
Shared by Fathima Essa Ali