CAPE MALAY SEAFOOD CURRY POTJIE
CURRY POTJIE

SERVES 4-6

INGREDIENTS

 700 g Breco Vannamei Whole Prawns, cleaned & rinsed
 400 g Boneless hake fillets
 400 g Breco Half Shell Mussels
 30 ml Vegetable oil
 1 Onion, chopped
 2 Cloves of garlic, finely chopped/grated
 1 Knob ginger, finely chopped/grated
 15 ml (1 tbsp) Mild curry powder
 15 ml (1 tbsp) Garam masala
 10 ml (2 tsp) Ground coriander
 10 ml (2 tsp) Ground fennel
 10 ml (2 tsp) Ground turmeric
 2 g Cans chopped tomatoes
 1 ml Can coconut cream
 510 ml (1-2 tsp) Sugar

METHOD

1

In a size 2 potjie or wide heavy-bottom pot (a 24-26cm pot is ideal), add the oil and onion and fry until the onion softens and starts to turn lightly golden.

2

Add the garlic and ginger and fry for 30 seconds, then add the dry spices and stir for a minute.

3

Add the tomatoes and coconut cream and stir to loosen any sticky bits on the bottom.

4

Add the sugar and season with salt.

5

Stir and bring to a simmer, then cook for about 10-15 minutes without a lid.

6

Add the prawns and hake and stir to cover all over in the sauce. Bring back to a simmer, then cook for 8-10 minutes.

7

Add the mussels and cook for a further 3-5 minutes until the seafood is fully cooked but not falling apart.

8

Taste and add more salt, if needed. Sprinkle fresh coriander and a squeeze of lemon. Serve with jasmine rice or rotis.

*Recipe courtesy of Hayley Jansen

 

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Ingredients

 700 g Breco Vannamei Whole Prawns, cleaned & rinsed
 400 g Boneless hake fillets
 400 g Breco Half Shell Mussels
 30 ml Vegetable oil
 1 Onion, chopped
 2 Cloves of garlic, finely chopped/grated
 1 Knob ginger, finely chopped/grated
 15 ml (1 tbsp) Mild curry powder
 15 ml (1 tbsp) Garam masala
 10 ml (2 tsp) Ground coriander
 10 ml (2 tsp) Ground fennel
 10 ml (2 tsp) Ground turmeric
 2 g Cans chopped tomatoes
 1 ml Can coconut cream
 510 ml (1-2 tsp) Sugar
Cape Malay Seafood Curry Potjie
IngredientsDirections

Ingredients

 700 g Breco Vannamei Whole Prawns, cleaned & rinsed
 400 g Boneless hake fillets
 400 g Breco Half Shell Mussels
 30 ml Vegetable oil
 1 Onion, chopped
 2 Cloves of garlic, finely chopped/grated
 1 Knob ginger, finely chopped/grated
 15 ml (1 tbsp) Mild curry powder
 15 ml (1 tbsp) Garam masala
 10 ml (2 tsp) Ground coriander
 10 ml (2 tsp) Ground fennel
 10 ml (2 tsp) Ground turmeric
 2 g Cans chopped tomatoes
 1 ml Can coconut cream
 510 ml (1-2 tsp) Sugar
Cape Malay Seafood Curry Potjie
IngredientsDirections