Prawn and Kingklip Curry
Serves 8 – 10
They say if spices were cars, a curry would be a showroom. Kingklip and prawn curry, also known as Cape Malay Curry, is a celebration of spices complementing the fresh taste of the sea – a perfect blend of cultures resulting in a dish that is uniquely South African. This one’s perfect for dinner parties!
Prawn Meat 800 g
- 1 kg kingklip, cut into 3 – 4 cm cubes
- ½ cup seasoned cake flour
- 1 kg prawns tails, thawed overnight in the refrigerator
- Olive oil
- 2 onions, chopped
- 1 red bell peppers, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 4 curry leaves
- 2 tbsp (30 ml) garlic and ginger paste
- 2 tbsp (30 ml) roasted or garam marsala
- 2 tbsp (30 ml) curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp (2.5 ml) tumeric
- 25 g liquid fish stock
- 4 tomatoes, chopped
- 2 – 3 cups (500 – 750 ml) water
- 1 tsp (5 ml) salt
- 3 tbsp (45 ml) sugar
- Fresh coriander for garnish
- Lightly dust kingklip in seasoned flour and lightly fry for 5 minutes and then remove from heat and place aside.
- Sauté onions and peppers in a little olive oil until the onions are translucent.
- Add garlic and ginger paste, curry leaves, marsala and spices. Heat through for 5 minutes, but add a bit of water to prevent the curry mixture from burning.
- Add fish stock, chopped tomatoes and 2-3 cups of water (the amount of water depends on how thick you want your sauce to be).
- Season with salt and sugar to balance the curry flavour. Allow the sauce to simmer for 20 minutes.
- Add the prawns when your sauce is ready and allow it to simmer for 5 minutes before adding the kingklip. Allow to simmer for a further 10 minutes. Turn off the heat and add the chopped coriander and serve.