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.
SOUTHERN INDIAN FISH CURRY:
Ingredients
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
Method
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