We LOVE a good curry at the Vaalnest Boutique Hotel at Vaal Marina, Vaal Dam. Our menu offers a few good curry dishes. Hope to see you in our fine dining restaurant soon!
We found this recipe for Seafood Curry on a BBC programme:
75g ghee (you can substitute with margarine)
• 300g skinless white fish like pollack, cut into large chunks
• 200g skinless salmon , cut into large chunks
• 200g raw peeled prawns
• 100g mussels , cleaned and de-bearded
• 1 onion , roughly chopped
• 100g ginger , chopped
• 50ml vegetable oil
• 2 tsp garam masala
• ½ tsp asafoetida (if you have it)
• 1 tsp turmeric
• 1 red chilli , deseeded and finely chopped (leave the seeds in if you like it really hot)
• 400g can chopped tomatoes
• good handful coriander leaves
• For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to 3 days.
• To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
• Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see ‘Goes well with’ on the right of this page).