- 3 T olive oil
- 2 shallots, sliced
- 1 T dried curry leaves
- 8 ripe tomatoes cut into wedges
- 1 x 5 cm piece ginger, grated
- 2 cloves garlic, sliced
- 2 T chermoula paste
- 1 t mustard seeds
- 1 cup vegetable stock
- 4 x 200 g portions salmon fillet
- 1 cup couscous
- 1 cup strong black rooibos tea
- sea salt and freshly ground black pepper
- For serving
- Poppadums, fried
Place a pan over a medium to low heat. Add the oil and when hot, fry the shallot, curry leaves, tomato, ginger, garlic, chermoula paste and mustard seeds for 5 minutes, or until fragrant and softened.
Add the stock, then turn down the heat and leave to gently simmer until reduced slightly. Place the fish fillets on top of the curry and the lid on the pan.
Steam gently for 5 minutes, or until the fish is cooked through but still moist.
Meanwhile, place the couscous in a bowl, pour in the tea and cover with a dishcloth in order to steam.
Once all of the rooibos has been absorbed, fluff up the couscous using a fork to separate the grains.
Spoon into shallow bowls and top with the curried fish and sauce.
Season to taste and serve with crispy poppadums.