“Cape Malay” is the collective term for people who were shipped to the Cape as slaves from various parts of South East Asia including Malaysia. They brought with them their culture, traditions, recipes and spices. While not quite as red-hot as Indian curries this delicately spiced Cape Malay seafood curry has a rich complexity of flavours to suit multiple tastes.
Recipe by: GOLD Restaurant
Preparation: 40 minutes
Cooking: 30 minutes
t = teaspoon
T = tablespoon
- 600 g skinless, boneless, filleted fish
- 16 large prawns
- 250 ml fish stock
- 30 ml vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, peeled and crushed
- 20 g (small knob) ginger, peeled and crushed
- 15 ml (1 T) roasted masala
- 5 ml (1 t) turmeric
- ½ X 400 g tin chopped tomatoes
- 2 medium potatoes, peeled and cut into cubes
- ½ X 400 g tin coconut cream
- Salt and milled black pepper
- De-shell and de-vein the prawns. Add the prawn shells to the stock and heat in a saucepan until simmering. Remove from the heat.
- Cut the fish into 3X3 cm pieces. Season lightly with salt and pepper.
- Heat the oil in a large saucepan and fry the onion until golden.
- Stir in the garlic, ginger, masala and turmeric.
- Add the tomatoes, stock and potatoes and stir. Cover and simmer gently for approximately 10 minutes or until the potatoes are cooked.
- Stir in the coconut cream.
- Add the fish and prawns to the sauce and stir. Cover and simmer gently for approximately 10 minutes until the fish is just cooked through. Do not overcook the fish.
- Serve with white rice.
Tip: Try and source a firm white fish such as kingklip.