The yellowtail occurs in abundance along the coast of KwaZulu-Natal. This recipe combines this tasty fish with the chilli, masalas and spices used so frequently in the Durban area.
2½ tsp salt
1 cup tamarind juice (see page 16)
2 kg yellowtail fillets
5 tsp vegetable oil
2 onions, thinly sliced into rings
2 tsp garam masala
1 tsp turmeric
2 chillies, seeded and chopped
1½ cups thick coconut cream
2 Tbsp lemon juice
1. Preheat the oven to 180 °C.
2. In a bowl, combine 2 tsp of the salt with the tamarind juice. Brush the tamarind juice onto the yellowtail fillets.
3. Grease an ovenproof dish with the oil and arrange the fish in the dish. Cover the fish with the onion rings, garam masala, turmeric and chillies. Bake for 10 minutes.
4. Pour the coconut cream into a saucepan and bring to just below boiling point. Pour the coconut cream over the fish and bake for 10 minutes more, turning the fillets after 5 minutes.
5. Season lightly with the remaining salt and the lemon juice. Serve with chips.
Serves 4–6