Paula’s Kingklip (or Swordfish) and Mussels in a Cape Malay Curry Sauce
Tips
PLATING SUGGESTION:
• Place the Kingklip in the centre of a wide bowl and top with about 3 mussels.
• Pour the curry sauce around the fish.
• Garnish the dish with thinly sliced spring onion batons, thinly sliced red chilli and coriander leaves.
Serving up the delicious flavours of a traditional Cape Malay Curry, this fish and mussel recipe will leave you wanting more! If you’re cooking for a large group, it would be best to bake the fish portions in the oven and pour the sauce over when serving.
Feeds
2Person
Preparation time
65Min.
intermediate
Ingredients
- 1½ tablespoons curry powder
- ½ tablespoon Robertsons turmeric
- 4 pieces of star anise
- 2 Robertsons cinnamon sticks (or or ½ teaspoon Cinnamon Powder)
- 1 tablespoon coriander seeds
- ¼ teaspoon chilli flakes
- ½ teaspoon Robertsons Ground black pepper
- ½ teaspoon Robertsons salt
- ½ chopped onion
- ½ can chopped tomatoes
- ½ chicken stock cube dissolved in 180 ml of water
- ½ can of coconut cream
- 10 to 12 mussels (at least 3 per person, not all of them open)
- 2 portions of kingklip fillets (deboned and deskinned), roughly 130 g per person
- spring onions (for garnish)
- red chilli (for garnish)
- fresh coriander (for garnish)
Preparation method
Nutrition
- Without milk
- Nut Free
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