CAPE MALAY FISH CURRY
WITH COCONUT & APRICOTs
SERVES 4
INGREDIENTS
600 g Hake or kingklip fillets, cut into chunks
30 ml (2 tbsp) Vegetable oil
1 Onion, finely chopped
2 Garlic cloves, crushed
2 Fresh ginger, peeled and grated
30 ml (2 tbsp) Roasted curry powder (Cape Malay blend if available)
2 Tomatoes, grated
250 ml (1 cup) coconut milk
125 ml (½ cup) Dried apricots, chopped
Salt and pepper
Fresh coriander, to garnish
METHOD
1
Heat oil in a deep pan. Fry onion, garlic and ginger until soft.
2
Add curry powder, stir until fragrant.
3
Add grated tomato, cook down to a paste. Stir continuously to avoid burning.
4
Pour in coconut milk and add apricots. Season with salt and pepper, to taste. Simmer for 10 min.
5
Add fish chunks, cover, and cook over low heat for 10–12 minutes until just done.
6
Garnish with coriander before serving.
Serving suggestion: Serve with basmati rice, roti or sambals.
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Ingredients
600 g Hake or kingklip fillets, cut into chunks
30 ml (2 tbsp) Vegetable oil
1 Onion, finely chopped
2 Garlic cloves, crushed
2 Fresh ginger, peeled and grated
30 ml (2 tbsp) Roasted curry powder (Cape Malay blend if available)
2 Tomatoes, grated
250 ml (1 cup) coconut milk
125 ml (½ cup) Dried apricots, chopped
Salt and pepper
Fresh coriander, to garnish
Ingredients
600 g Hake or kingklip fillets, cut into chunks
30 ml (2 tbsp) Vegetable oil
1 Onion, finely chopped
2 Garlic cloves, crushed
2 Fresh ginger, peeled and grated
30 ml (2 tbsp) Roasted curry powder (Cape Malay blend if available)
2 Tomatoes, grated
250 ml (1 cup) coconut milk
125 ml (½ cup) Dried apricots, chopped
Salt and pepper
Fresh coriander, to garnish