Description
A true South African, Cape classic made easy, that feels like comfort food. Would you add extra chili?
Ingredients
Scale
- 1 pack raw snoek, cleaned, deboned, broken into bite-sized pieces
- 3-4 ripe tomatoes, peeled and quartered
- 2 tbsp masala
- 1/4 tsp turmeric powder
- 1/4 tsp coriander (dhania) powder
- 1/4 tsp cumin (jeera) powder
- Salt, to taste
- 1 onion, chopped
- Fresh coriander leaves, for garnish
Instructions
- Blend tomatoes, spices, optional chili, and a little water until smooth in a food processor.
- Heat oil in a pot. Fry the onion until soft and lightly golden.
- Add tomato-spice purée and let it cook 5–7 minutes to release the oils.
- Add snoek pieces and salt.
- Stir gently, cover, and cook 8–10 minutes or until fish flakes easily.
- Let most of the liquid reduce, it should be saucy but not watery.
- Garnish with coriander.
Notes
Created, prepared, tried, and tested by Ureshani
