Essentials South Africa – August 2019

ESS8793\08\19

Recipe

Vickie de Beer

Photography

Charles Russell, crphotographic.co.za

Enjoy this delicious seafood curry, paired with

Manhattan Rooibos Ice Tea, for the perfect meal to

heat you up, and then cool you down

Spice

& ice

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QUICK & EASY SEAFOOD CURRY

SERVES 6 READY IN 35 MIN

15ml olive oil

1 onion, chopped

1 garlic clove, peeled and minced

½ red chilli, seeded and finely chopped

5cm-piece ginger, peeled and grated

6g garam masala

1 x 400g tin whole peeled tomatoes,

mashed with a fork in the juices

1 x 400g tin coconut cream

30g peanut butter

Pinch salt

400g hake fillet, cut into 6 equal portions

350g half-shell mussels

500g large prawns, deveined, shell on

Small handful each coriander and mint

leaves, to garnish

To serve

Manhattan Rooibos Ice Tea

50g roasted peanuts

1

Heat the olive oil in a medium

saucepan over medium heat. Add

the chopped onion and cook until soft

and translucent. Add the garlic, chilli,

ginger and garam masala. Stir until

well combined. Add the mashed

tomatoes and stir to incorporate.

Simmer, uncovered, for about 5 min.

2

Add the coconut cream, peanut

butter and salt. Stir until well

combined. Simmer, uncovered, until

heated through for about 5-10 min.

3

Add the hake portions, mussels

and prawns. Cook until the

prawns turn a deeper pink in colour,

about 5-7 min.

4

Garnish with coriander and mint

leaves. Serve with roasted

peanuts and Manhattan Ice Tea.