Justine Drake cooking with Two Oceans Cabernet Sauvignon Merlot

Justine Drake says Two Oceans Red with fish

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Who says fish demands white wine? Not Justine Drake. She has created a spicy fish dish that she believes calls for bright and juicy red wine flavours.

Try her easy-to-make and delicious Southern Indian fish curry (recipe below) paired with Two Oceans Cabernet Sauvignon Merlot and discover more great taste from South Africa's great value wine brand that keeps on drawing new supporters from coast to coast.

One of the country's most successful names in wine, Two Oceans now sells in 100 countries.



Vegetable oil

2 tsp (10 ml) black mustard seeds

1 onion, finely chopped

2 garlic cloves, crushed

5 cm knob fresh ginger, grated

10 to 12 fresh curry leaves

2 Tbsp (30 ml) Indian-style curry paste

3 to 4 ripe tomatoes

1 cup (250 ml) chicken stock

1 can (410 g) coconut milk

1 Tbsp (15 ml) chutney

Juice of 1/2 lemon

500 g firm, white-fleshed fish such as panga, hake, gurnard, farmed kob, santer, dorado or yellowtail


Heat oil in a pot and add mustard seeds.

Add onion, garlic, ginger, curry leaves and fry gently until soft.

Stir in curry paste and cook for two minutes.

Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.

Add fish, season and simmer for 8 to 10 minutes until cooked.

Adjust seasoning and serve with basmati rice.

Serves 4

TO DRINK: Two Oceans Cabernet Sauvignon Merlot.

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