Cape Malay Curry

Servings

Serving size

1/4 recipe

COOKING TIME

60 minutes

Ingredients

2 Tbsp. Olive oil (divided)

16 Ounces Shrimp, raw (peeled and deveined; reserve shells)

1 1/2 cup Water

1 medium White or yellow onions (julienned)

3 clove Garlic, raw (minced)

1 Tbsp Ginger root, raw (peeled and minced)

1 tsp. Ground turmeric

1 Tbsp Bo-Kaap Cape Malay Curry Powder (use 2 Tbsp if you like it spicier)

2 tsp. Ground coriander

1 15-ounce can No salt added diced tomatoes

1 1/2 pound Idaho potatoes (about 2 potatoes, cut into 1" dice))

1/4 tsp. Salt

1 to taste Black pepper

1 lb Fresh whitefish (cod, haddock, or halibut, cut into 1" chunks)

1/2 cup Lite Coconut Milk

Instructions

Gather all ingredients and equipment.

In a saute pan, heat 1 Tbsp oil over high heat. Add shrimp shells and cook over high heat, stirring frequently, for 2-4 minutes or until spotted brown. Add water and simmer for about 5 minutes. Remove from heat, strain, and set aside the broth, discarding the shrimp shells.

In a large saute pan, heat 1 Tbsp of oil over medium heat. Saute onion for ~ 5 minutes or until tender and starting to brown. Add garlic, ginger, turmeric, curry powder blend, coriander. Saute for 1 minute until fragrant.

Add tomatoes, potatoes, and reserved shrimp stock. Cover and simmer for 10 - 15 minutes or until potatoes are tender.

Stir in coconut milk. Add shrimp, fish, salt, and pepper. Simmer uncovered for about 10 minutes, or until fish is cooked through. Serve.