Paternoster seafood curry potjie
SERVES 6 Preparation 10 min Cooking 10-15 min
60 ml (¼ c) oil
10-15 ml (2-3 t) roasted masala 750 g seafood mix, thawed 12 shelled mussels
2 cans (400 g each)
25 ml (5 t) sugar salt and pepper fresh coriander
TO SERVE basmati rice and poppadums coconut and banana sambal
(optional) cucumber and plain yoghurt
1 Heat the oil in a cast-iron pot, stir in the masala and stir-fry for about a minute or until fragrant.
2 Add the rest of the ingredients, except the fresh coriander, cover and simmer for 8-10 minutes or until the seafood is done and fragrant.
3 Remove the lid for the last few minutes so the sauce isn’t watery. Sprinkle fresh coriander on top.
4 To serve Serve with basmati rice, poppadums and the two sambals, if using.