This fish curry is virtually foolproof; easy to prep, super quick to cook - it is practically 'fast-food' - except it tastes like many, many kitchen hours went into the making of it.
Red Cape Curry paste is slightly more robust than our Yellow Cape Curry paste, but it is not a hot curry paste: it is rather intensely spicy and complex in the typical Cape Curry tradition.
INGREDIENTS - Serves 4
600g Hake or firm fish or cleaned and shelled prawns
45ml Peanut Oil
50ml Cape Treasures RED Curry Paste
1 Onion, finely chopped
300g Tinned, chopped, peeled Tomato
125ml Coriander leaves, chopped
Cut fish into 2cm pieces.
Heat oil in pan. Add the onion and cook until tender. Add the curry paste and fry for 1 minute. If the mixture is fairly dry, add a little water. Cook for 1-2 minutes.
Add tomatoes and water. Cook for 5 minutes on low heat.
Adjust seasoning if necessary.
Place the fish (or prawns) gently in the pan and spoon the sauce over it. Simmer until fish is cooked. Continue to spoon sauce over fish. Take care not to overcook the fish. DO NOT add more water as the fish has its own moisture.
Sprinkle chopped coriander over fish and fold through gently (do not break the pieces of fish).
Serve with Naan bread and garnish with a few whole coriander leaves. Also delicious served on Basmati Rice, Jeera rice or Rooties.