Want a soul-satisfying curry that can be whipped up in less than half an hour? Then this Cape Herb & Spice fish curry is the answer. Have you ever tried butter chicken spice with fish? We turned to that perennial SA favourite, kingklip, for this recipe but any sustainable white fish will work well.
You can also use different Cape Herb & Spice curry blends for this recipe, but Cape Herb & Spice went a bit left field and used our butter chicken exotic spice blend. A butter chicken spice works in more than just chicken! This fish curry is quick and oh so pleasingly ‘creamy’ & spicy on a cold winter’s night. And if you dish it up in a deep bowl on a bed steamed pak choi leaves, it’s just a little bit cheffy – perfect for impress-with-no-stress midweek suppers.
