Paternoster seafood curry potjie
PATERNOSTER SEAFOOD CURRY POTJIE
SERVES 6
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) Indian-style tomatoes
25 ml (5 t) sugar salt and pepper fresh coriander
to garnish
TO SERVE basmati rice and poppadums coconut and banana
sambal cucumber and plain
yoghurt sambal
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 the seafood curry potjie with basmati rice, poppadums and the two sambals.
Preparation 10 min Cooking 10-15 min