Ingredients
Method
- 1 T coconut oil
- 4 onions, finely chopped
- 2 cloves garlic, chopped
- 1 stick celery
- 3 large sweet potatoes
- 3 small cassava roots
- 3 medium carrots
- 1 can of chickpeas, drained
- 1 handful of lentils
- 2 T seafood masala
- 6 tomatoes, grated
- 1 T ginger, grated
- 3-5 fresh curry leaves
- 500 g angelfish, cut into chunks
- 1 bunch of fresh parsley, roughly chopped
- 1 bunch of fresh dhania, roughly chopped
- fresh lemon juice, to sprinkle
- sea salt, to taste
- rye bread, for serving
Method
Ingredients
Braise the onions, garlic and celery in a non-stick pot. Add the sweet potatoes, cassava and carrots.
Increase the heat, stir well and add your spices, the chickpeas and red lentils.
Add the seafood masala - you will notice the amazing fragrance unfolds immediately.
Immediately grate in your tomatoes to prevent the spices from burning.
When it's mixed nicely, add the ginger and curry leaves.
As soon as the vegetables are soft, add the chunks of angelfish, parsley and fresh dhania. Simply place the chunks and the herbs on top of everything but don’t stir!
Replace the lid and the heat will cook the fish as it releases it’s flavour into the curry. The parsley and dhania add a delicious freshness.
The fish will be done within a couple of minutes. Stir once only to gently combine.
Sprinkle with some fresh lemon juice and sea salt and serve with a slice of freshly toasted 100% rye bread.
Cook's note: Add an extra tablespoon of 12-in-1 spice from Atlas Trading or 1 tablespoon ginger and garlic masala and some finely chopped green chilies if you like it spicy.
TASTE's take
This recipe was created by Cape Town food blogger, Dennis Molewa.
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