Cape Malay Curry
Servings
4Serving size
1/4 recipe![Cape Malay Curry](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/ginger-garlic.jpg)
Ingredients
2 Tbsp. Olive oil (divided) |
16 Ounces Shrimp, raw (peeled and deveined; reserve shells) |
1 1/2 cup Water |
1 medium White 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
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.
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
This South African dish, full of flavors brought from Indonesia, is a bold combination of sweet and savory spices.