Cape Malay-Style Seafood Curry
This fragrant tomato-based curry is made with rich coconut cream and a selection of sustainably caught/farmed hake and prawns. Use the best quality flash frozen seafood you can find if you don’t live near the ocean, or if you’re lucky and have access to fresh seafood, use the freshest you can find - adding live black mussels will also be delicious. Note: Cooking a seafood curry takes a lot less time than a meat curry. If you clean the prawns and cube the hake ahead of time, dinner is served in about 30-40 minutes.
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