Recipes Archive

Curry recipes

Salomie with chicken curry

30 minutes

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Butternut recipes

Roast butternut spaghetti

45 minutes

Ostrich recipes

Ostrich potjie with creamy polenta and brown bay leaf butter

2 hours

Picnic recipes

Mussel medley bruschetta

5 minutes

Picnic recipes

Prawn cocktail cups and garlic mussels with toasted baguette

8 minutes

Fish recipes

Seared tuna and trout with soy-ginger glaze

5 minutes

Fish recipes

Garlic-butter kingklip and smoked salmon spread

10 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Cheese recipes

Cheesy potato bake

25 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

Spinach lasagne

Pot bread

Italian fondue

Thai green curry pork noodle soup

Salomie with chicken curry

Smoked mackerel with parsley velout

Roast butternut spaghetti

Ostrich potjie with creamy polenta and brown bay leaf butter

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

Plant-based kofta and kebab platter with garlic naan

Cheesy potato bake

Sambar-style Indian fish broth

Sambar-style Indian fish broth

Ingredients

Method