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)
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.