Recipe by Dorah Sitole

Former True Love editor Dorah Sitole cooks from the heart, and this East African fish curry she prepared in Episode 10, is no different.

Serves: 6-8


  • 45ml (3tbsp) oil
  • 750g hake or cape whiting steak
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 15ml (1tbsp) grated ginger
  • 2 chilies, chopped
  • 15ml (1tbsp) curry powder
  • 45ml (3tbsp) curry paste
  • 10ml (2tsp) turmeric
  • 1 can (65g) tomato paste
  • 1 can (410g) chopped tomatoes
  • 250ml (1 cup) coconut cream
  • Salt and pepper, to taste
  • Chopped fresh coriander


Heat oil and fry the fish steaks until lightly brown, you can dust the fish with a bit of flour before frying. Remove and keep warm.

Add onions, garlic, ginger and chilies to the pan and sauté until onions are soft.

Add curry powder, curry paste, turmeric, tomato paste and tomatoes, cook for 5 minutes.

Add coconut cream, season with salt and freshly ground black pepper to taste, cook for 5 minutes.

Add remaining ingredients except coriander, simmer gently for 10 minutes.

Return fish to sauce, bring to the boil, turn down the heat and simmer gently 15 minutes or until fish is cooked.

Gently fold through the coriander leaves. Serve over cooked basmati rice or with Naan bread.