Cape Malay Seafood Curry
A delicious seafood curry that hails from the coastal region of South Africa.
Servings: 2 - 3 people
Ingredients
- 1 lb firm white fish fillets (cod or haddock)
- 1 lb shrimp, peeled shelled
- 1 teaspoon olive oil
- 1 onion, diced
- 2 garlic cloves, peeled and minced
- ½ inch fresh ginger, peeled and minced, or ⅛ teaspoon dry, ground ginger
- 2 tomatoes, diced (or 1-14.5 oz-can of diced tomatoes, lightly drained)
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ⅛ teaspoon ground fennel
- 1 teaspoon ground coriander seeds
- ⅛ teaspoon cinnamon
- 1 pinch ground cloves
- 1 bay leaf
- ¼ teaspoon turmeric
- 1 c water
- ½ teaspoon salt
Instructions
- Cut the fish into 1 in pieces and peel the shrimp. Set aside.
- Heat the oil in a large sauté pan. Fry the onion over medium-high heat, until golden brown, 4-5 min. Stir in the garlic and ginger. Sauté for 1 min.
- Add the diced tomatoes, diced potatoes, seasonings (except salt), and water. Stir to mix in the spices. Simmer the mixture, covered, over medium heat for 15-20 minutes, until the potatoes are very tender.
- Add the salt and mix well. Add the fish and prawns and stir. Simmer, uncovered for 10 minutes, until the seafood is opaque and cooked through.
- Serve the curry over white rice.