NAME OF DISH |
Prawn and Mussel Cream and Coriander Potjie with Basmati Rice |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
RECIPE SERVES (no of people) |
4-6 |
PREPERATION TIME |
1 hour |
INGREDIENTS |
Quantity & unit |
Ingredient |
|
2 Tbsp. Olive Oil, 2 medium onions, tsp of ginger and garlic, 1 large, sweet potato |
Olive oil, Onion, Ginger and
Garlic, Sweet Potato |
|
1 can of chopped tomatoes or 2 medium freshly chopped tomatoes, 2 tbsp Kashmiri, 1 Tbsp Leaf Masala |
Chopped Tomatoes
Kashmiri and Leaf Masala |
|
1tbsp Seafood spice and 1 Tbsp Fish Masala |
Seafood Spice
Fish Masala |
|
400g Kingklip
400g Mussels
500g prawns |
Kingklip Fillets
Prawn and Mussels |
|
1 red and 1 green chilli
1 tbsp Coriander powder |
Chilli
Coriander powder |
|
500ml Fresh cream
1tsp Salt |
Fresh Cream
Salt |
|
Handful of chopped fresh coriander |
Fresh Coriander |
|
1 and a half cups of Basmati |
Basmati Rice |
METHOD |
1. Heat up the Potjie over hot coals, add olive oil, chopped onions, garlic and ginger, chopped sweet potato and stir until onions brown |
|
2. Add Kashmiri, leaf and fish Masala then seafood spice and coriander powder, chillies and stir until spice almost burns |
|
3. Add Prawns, mussels and stir into masala, add salt to taste and cover pot and cook for 3 min |
|
4. Add Tomatoes and simmer for another 5 min |
|
5. Add fresh cream and simmer for 10 min. Add Coriander & Kingklip |
|
6. While food is simmering place basmati into a rice colander and rinse |
|
7. And 4 and a half cups of water to 1 and a half cups of rice and cook for 12- 15 min on a moderate heat |
|
8. Remove Potjie from coals and add freshly chopped coriander |
NOTES |
Do not cook the prawns for too long as they become tough, the added sweet potato allows for the sauce to thicken and gives it a sweet aftertaste
|