Curried Fish with Isijingi and Ushatini

“Isijingi is a traditional Zulu dish where pap (mealie meal) is cooked with pumpkin whisk gives it a nutrient boost, a touch of sweetness and a vibrant orange colour, we eat it in a variety of ways… as a porridge with sugar and milk or as a side dish for imfino or stew. The curried fish is ode to my Durbanite roots, us Durbanites love our curries, my mom always put curry powder in the coating when frying fish and I love the spicy flavour it adds. Ushatini is a simple, yet fresh relish or that my family has always eaten with pretty much every meal, it has chilli in it so has a kick to it too, it adds a great pop of freshness and brightness to meals, especially stews and curries that a rich and heavy.” – Zola Nene

INGREDIENTS

For the Isijingi:

1kg peeled and chopped pumpkin
1.5 cups maize meal
2 cups cold water
1 tsp salt

For the Curried Fish:

2 Tbs fish Masala
1 Tbs curry powder
2 tsp ground cumin
1 Tbs ground coriander
1 tsp salt
1/4 cup lemon juice
1kg fish steaks (bone in)
3 Tbs canola oil
2 garlic cloves, finely minced
1 Tbs grated ginger
1 cup puréed tomatoes
1/2 cup water
2 tsp sugar
1/4 cup fresh cream
Salt and pepper
20g fresh coriander

For the Ushatini:

4 ripe tomatoes, diced
1/2 onion, finely chopped
Fresh green chilli, sliced (add to taste)
1/2 tsp salt
1 Tbs white vinegar

METHOD

To make the Isijingi:
Boil the pumpkin until tender, then drain off any excess water before mashing. Mix maize meal with 2 cups of water, then add to the mashed pumpkin along with the salt. Place on medium heat, then cook while stirring until it comes to a simmer. Cover with a lid, then turn heat down to low and cook for 45 minutes, stirring occasionally.

To make the Curried Fish:
Mix together fish Masala, curry powder, cumin, coriander, salt and lemon juice. Rub spice mixture onto the fish to coat well. Heat oil in a 30cm buffet casserole, then add the fish and cook on high heat until browned on all both sides. Remove fish from the pan. Turn the heat down to low, then, to the same pan, add garlic and ginger then sauté for a few minutes. Add the tomato purée, sugar and cream, then bring to a simmer. Season sauce to taste, then return the fish to the pot, cover with a lid and leave to simmer for 15 minutes until fish is cooked through. Sprinkle with chopped coriander before serving.

To make the Ushatini, combine all the ingredients in a bowl then toss well to mix.

Image and recipe by Zola Nene