Pater­nos­ter seafood curry potjie

SERVES 6 Prepa­ra­tion 10 min Cook­ing 10-15 min

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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

(op­tional) cucumber and plain yo­ghurt

sambal (op­tional)

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.


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