South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0033
Printed 03 November 2026
Dinner
Fish & Seafood
Indian
Lunch
Quick & Easy
Kerrievis (Curried Fish - Hot Version)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1kg firm white fish fillets (e.g., hake, yellowtail), cut into chunky pieces
- 30ml (2 tbsp) oil
- 2 large onions, sliced
- 2-3 cloves garlic, crushed
- 15ml (1 tbsp) grated fresh ginger
- 30-45ml (2-3 tbsp) medium to hot curry powder (adjust to taste)
- 5ml (1 tsp) turmeric
- 1 can (410g) chopped tomatoes
- 2-3 medium potatoes, peeled and cut into large cubes
- 250ml (1 cup) fish or vegetable stock
- 1 green pepper, deseeded and chopped (optional)
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped (for garnish)
About This Recipe
Unlike the cold pickled fish, this is a warm, hearty fish curry. Often made with hake or yellowtail, it's a flavourful stew with fish, potatoes, and sometimes vegetables, cooked in a fragrant curry sauce.
Preparation Instructions
- Season fish fillets lightly with salt and pepper.
- Heat oil in a large, deep pot over medium heat. Add sliced onions and sauté until soft and translucent. Add garlic and ginger and cook for 1 minute.
- Stir in curry powder and turmeric. Cook for 30 seconds until fragrant.
- Add chopped tomatoes, potato cubes, green pepper (if using), and stock. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are almost tender.
- Gently place the fish pieces into the simmering sauce. Do not stir too vigorously, as fish can break easily.
- Cover and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander, alongside rice or pap.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/kerrievis-curried-fish-hot-version · Developed by Christo Lochenberg
