Feriel’s Cape Salmon Fish Curry
1kg sliced Cape Salmon fish
clean fish and pat dry with paper towels.
Mix 2 teaspoon crayfish masala,
1 teaspoon mild chilli powder and
1 teaspoon Rajah mild and flavourful spice with oil to make a saucy paste.
Sprinkle salt and rub above masala on fish.
Braise 2 onions in oil.
Add 1 teaspoon mustard seeds and few curry leaves.
Add 2 chopped onions and 4 cloves grated garlic.
Braise until soft and blend with stick blender until smooth with a little bit of water.
Add onion mixture in pot and add 2 teaspoon crayfish masala,
Rajah spice and
1 teaspoon turmeric and mild chilli powder.
Add salt to taste.
Add fish in sauce and simmer slowly until fish is cooked.
Garnish with dhania and serve with Indian rotis.
Feriel’s Crayfish Tails Salad
Cut tails in half and deveined it.
Spice with peri peri spice and Ina Paarman fish spice and little salt.
Add butter in pan and add 3 grated cloves garlic.
Stirfry tails until cooked.
Serve on bed of variety salads of your choice.
Prepared, tried and tested by: Feriel Sonday
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