Fish Roe (Kuite) Curry

I grew up in Cape Town eating fish roe fried in masala or cooked in a delicious tangy curry savoured with flaky roti and aloo fry. It was always a delicacy as you only got it when you bought a whole snoek. This was usually fresh off the “bakkies” (trucks) just returned from fishing and selling them on the side the road. And if you were lucky, your snoek had some “kuite” or fish roe inside.

This recipe is a simple Kokni style and is the basis for a traditional fish curry as well. It is fairly quick to prepare. You just need to prepare your kuite a little before hand.

Fish Roe Curry


300-400g of fish roe
3 ripe Tomatoes,
1/2 tsp fine turmeric,
1 tsp Jeera (cumin),
1/2 tsp fine coriander,
1/2 tsp chilli powder or to taste
1 tsp salt,
1 Tbsp dessicated coconut
1 Tbsp crushed garlic or 6-8 cloves crushed,
half a small onion sliced finely
1 green chilli slit
handful of fresh coriander chopped
a few curry leaves


Rinse fish roe in water with a tablespoon of vinegar. Gently pull off the stringy bits attached to the roe. Cook in a saucepan with a little bit of water till they are opaque and just firming. Remove and set aside.

In a wide saucepan, add oil to cover base of pan then add onion and saute till soft but not brown. Add all spices, curry leaves and salt and saute on medium heat till fragrant. Liquidise, tomatoes, coconut and garlic and add to the pan. Allow to cook for about 8 minutes. Add fish roe and cook on low for 10 minutes. Add fresh coriander and a squeeze of lemon if desired. Serve with rice or roti, papar, aloo fry and pickles.

I will share a recipe for the fried version as well. Keep an eye out for it soon.


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