Cape Malay Seafood Curry

Cape Malay Seafood Curry

This Seafood Curry is bursting with robust Cape Malay flavors that will transport you to South Africa with every bite.

Ingredients

• 1 lb firm white fish fillets (cod or haddock)
• 1 lb shrimp, peeled shelled
• 1 tsp olive oil
• 1 onion, diced
• 2 garlic cloves, peeled and minced
• 1/2 inch fresh ginger, peeled and minced, or 1/8 tsp dry, ground ginger
• 2 tomatoes, diced (or 1-14.5 oz-can of diced tomatoes, lightly drained)
• 2 medium russet potatoes, peeled and diced
• 1 tsp curry powder
• ½ tsp cumin
• 1/8 tsp ground fennel
• 1 tsp ground coriander seeds
• 1/8 tsp cinnamon
• 1 pinch ground cloves
• 1 bay leaf
• ¼ tsp turmeric
• 1 c water
• ½ tsp salt

Instructions

• Cut the fish into 1 in pieces and peel the shrimp. Set aside.
• Heat the oil in a large sauté pan. Fry the onion over medium-high heat, until golden brown, 4-5 min. Stir in the garlic and ginger. Sauté for 1 min.
• Add the diced tomatoes, diced potatoes, seasonings (except salt), and water. Stir to mix in the spices. Simmer the mixture, covered, over medium heat for 15-20 minutes, until the potatoes are very tender.
• Add the salt and mix well. Add the fish and prawns and stir. Simmer, uncovered for 10 minutes, until the seafood is opaque and cooked through.
• Serve the curry over white rice.