A fragrant Durban style curry.
Seafood Cocktail
Retro or timeless. Whatever you think of seafood cocktail, you can’t deny that it’s a true flavour classic. A good seafood cocktail still makes for
A fragrant Durban style curry.
A fragrant Durban style curry.
For The Curry
For The Coriander Yoghurt
For the Coriander Yoghurt:
Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.
Retro or timeless. Whatever you think of seafood cocktail, you can’t deny that it’s a true flavour classic. A good seafood cocktail still makes for
Just as the Portuguese use dried cod to make bacalao, fishing communities around the Cape’s West coast add dried, salted snoek fish to soups, stews
© Sea Harvest Group
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