This aromatic Cape Malay Seafood Curry was made famous by the Muslim community in South Africa incorporates fragrant spices with fresh caught seafood. Served with rice and homemade flatbread.

Cook & Prep: 40 minutes

Serves: 6

Ingredients

For The Seafood:

• 200g prawns, peeled and deveined
• 200g mussels, cleaned
• 300g hake fillets, cut into bite-sized pieces
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Cape Malay Sauce:

• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tbsp Cape Malay curry powder (or mild curry powder)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 cinnamon stick
• 2 cardamom pods
• 2 bay leaves
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• 1 tbsp tamarind paste
• 1 tbsp sugar
• Salt, to taste
• Fresh coriander, for garnish

For the Rice:

• 1 cup basmati rice
• 2 cups water
• 1 tsp salt
• 1 tbsp butter
• 1 tbsp sugar
• Salt, to taste
• Fresh coriander, for garnish

For the Flatbread:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp baking powder
• 1 tbsp olive oil
• 3/4 cup warm water

Preparation

Prepare the Seafood:

1. Season the prawns, mussels, and hake with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
3. Sear the prawns for 1-2 minutes on each side until pink and cooked through.
4. Remove and set aside.
5. In the same pan, add another tablespoon of olive oil and sear the hake pieces until they start to turn golden.
6. Remove and set aside.
7. Steam the mussels in a separate pot until they open.
8. Discard any that do not open and set aside the rest.

Prepare the Cape Malay Sauce:

1. In the same pan, add a little more oil if needed. Sauté the onions until soft and translucent.
2. Add the garlic and ginger, and sauté for another minute.
3. Stir in the Cape Malay curry powder, cumin, coriander, turmeric, cinnamon stick, cardamom pods, and bay leaves. Cook for 2 minutes until fragrant.
4. Add the diced tomatoes and cook for 5 minutes, letting the mixture reduce slightly.
5. Stir in the coconut milk, tamarind paste, and sugar. Simmer for 10-15 minutes, allowing the flavors to meld. Season with salt to taste.
6. Add the cooked seafood to the sauce, gently stirring to coat. Let it simmer for another 5 minutes until the seafood is heated through.

Prepare the Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, bring the water and salt to a boil. Add the rice and butter, stir, and reduce to a simmer.
3. Cover and cook for 15 minutes or until the rice is tender and all the water is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes.
5. Fluff with a fork before serving.

Make the Flatbread:

1. In a bowl, combine the flour, salt, sugar, and baking powder.
2. Add the olive oil and warm water, and mix until a dough forms. Knead for 5-7 minutes until smooth.
3. Divide the dough into small balls and roll each out into thin circles.
4. Heat a skillet over medium heat and cook each flatbread for 1-2 minutes on each side until puffed and golden brown.

Serve:

1. Spoon the seafood curry over the rice and garnish with fresh coriander.
2. Serve with warm flatbread on the side.