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Kingklip ‘Butter Chicken’ Spiced Curry

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. 

Prep time
10 minutes
Cooking time
25 minutes
Serves
4

Additional Notes

Enhancing Flavour

  • Spice it up: Experiment with different curry blends or add extra chilli for more heat.
  • Coconut cream vs. milk: For a richer curry, use coconut cream instead of milk.
  • Fresh herbs: A handful of fresh coriander or mint can elevate the dish.

Perfecting the Fish

  • Don’t overcook: Kingklip is delicate, so avoid overcooking it. It should flake easily with a fork.
  • Season the fish: A light sprinkle of salt and pepper before cooking can enhance the flavour.

Serving Suggestions

  • Naan bread: Serve with warm naan bread for a classic Indian accompaniment.
  • Raita: A cooling raita made with yoghurt, cucumber, and mint can balance the spice.
  • Papadums: Crispy papadums add texture and a salty crunch.
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