Cape Malay Seafood Curry Recipe
Edible Gold ~ GOLD Restaurant Blog
Edible Gold ~ GOLD Restaurant Blog
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Ingredients

  • 40 minutes
  • 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

Instructions

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