Seafood recipes Archives

Bread recipes

Golden prawn toast

15 minutes

Christmas recipes

Seafood cocktail

Christmas recipes

Salmon crudo with trout pâté

Fish recipes

Easy tuna carpaccio

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Picnic recipes

Mussel medley bruschetta

5 minutes

Sambar-style Indian fish broth

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T ghee
1 onion, finely chopped
2 t garlic crushed
2 t fresh ginger crushed
1 t fresh turmeric crushed
10(or 2 sprigs) fresh curry leaves
2 T Woolworths hot curry powder
1 can 400 g crushed tomatoes
3 cups fish stock
150 g frozen hake
150 g frozen trout fillets
salt, to taste
Woolworths mini butter rotis, warmed, for serving
fresh coriander, to garnish

For the brinjals:

4 T sunflower oil
2 large brinjals, sliced into thick rounds
1 t fresh turmeric crushed
1 t chilli crushed
1 t fresh ginger crushed
1 t garlic crushed
1 cup plain yoghurt
salt, to taste

Method

1. Heat the ghee in a pan. Add the onion and cook over a low heat until soft. Add the garlic, ginger, turmeric, curry leaves and curry powder. Cook for 1 minute, stirring.

2. Add the tomatoes and stock, cover and simmer for 5 minutes. Add the fish, cover and poach for 5 minutes.

3. To make the brinjals, preheat the oven to 180°C. Heat the oil in a cast-iron pan. Cook the brinjal on both sides over a medium heat.

4. Mix the turmeric, chilli, ginger and garlic with the yoghurt and spread onto the brinjals. Bake for 15 minutes. Serve alongside the soup and rotis, garnished with coriander.

Find more fish recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Negroni gravadlax

Golden prawn toast

Seafood cocktail

Salmon crudo with trout pâté

Easy tuna carpaccio

Octopus and sautéed spinach

Smoked mackerel with parsley velout

Mussel medley bruschetta

Prawn cocktail cups and garlic mussels with toasted baguette

Seared tuna and trout with soy-ginger glaze

Garlic-butter kingklip and smoked salmon spread

Sambar-style Indian fish broth

Sambar-style Indian fish broth

Ingredients

Method