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Ladismith Cheese

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Prawn and Kingklip Curry

They say if spices were cars, a curry would be a showroom. Kingklip and prawn curry, also known as Cape Malay Curry, is a celebration of spices complementing the fresh taste of the sea – a perfect blend of cultures resulting in a dish that is uniquely South African. This one’s perfect for dinner parties!

Serves

6-8

Prep

Cook

Ingredients

  • 1 kg kingklip, cut into 3 – 4 cm cubes
  • ½ cup seasoned cake flour
  • 1 kg prawns tails, thawed overnight in the refrigerator
  • Olive oil
  • 2 onions, chopped
  • 1 red bell peppers, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 4 curry leaves
  • 2 tbsp (30 ml) garlic and ginger paste
  • 2 tbsp (30 ml) roasted or garam marsala
  • 2 tbsp (30 ml) curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp (2.5 ml) tumeric
  • 25 g liquid fish stock
  • 4 tomatoes, chopped
  • 2 – 3 cups (500 – 750 ml) water
  • 1 tsp (5 ml) salt
  • 3 tbsp (45 ml) sugar
  • Fresh coriander for garnish

Preparation & Cooking

  1. Lightly dust kingklip in seasoned flour and lightly fry for 5 minutes and then remove from heat and place aside.
  2. Sauté onions and peppers in a little olive oil until the onions are translucent.
  3. Add garlic and ginger paste, curry leaves, marsala and spices. Heat through for 5 minutes, but add a bit of water to prevent the curry mixture from burning.
  4. Add fish stock, chopped tomatoes and 2-3 cups of water (the amount of water depends on how thick you want your sauce to be).
  5. Season with salt and sugar to balance the curry flavour. Allow the sauce to simmer for 20 minutes.
  6. Add the prawns when your sauce is ready and allow it to simmer for 5 minutes before adding the kingklip. Allow to simmer for a further 10 minutes. Turn off the heat and add the chopped coriander and serve.

 

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