Mozam­bi­can fish­cakes with co­conut curry sauce

YOU Best Recipes: Braai - - Contents -

MAKES 500 ML Prepa­ra­tion 10 min Cook­ing 3-5 min

1 onion, chopped

2 gar­lic cloves, crushed

50 g fresh ginger, grated oil for fry­ing

25 ml (5 t) green curry paste

1 can (400 g) co­conut milk

15-30 ml (1-2 T) brown sugar

30 ml (2 T) soy sauce

5 ml (1 t) fish sauce large hand­ful of chopped fresh co­rian­der GAR­NISH

½ pineap­ple, diced

8-10 pi­quanté pep­pers, chopped

1 Stir-fry the onion, gar­lic and ginger in a lit­tle oil un­til soft. Add the curry paste and co­conut milk. Sea­son with the sugar, soy sauce and fish sauce.

2 Sim­mer un­til fra­grant and slightly thick­ened. Stir in the fresh co­rian­der.

3 Gar­nish Mix the pineap­ple and pep­pers and spoon over the fish­cakes with the co­conut curry sauce.


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