Cape Malay-Style Seafood Curry
In a wide heavy bottom pot (a 24-26cm pots s ideal) over medium heat, add the oil and onion and fry until the onion softens and starts to turn lightly golden. Add the garlic and ginger and fry for 30 seconds, then add the dry spices and stir for a minute. Add the tomatoes and coconut cream and stir to loosen any sticky bits on the bottom. Add the sugar and season well with salt & pepper. Stir and bring to a simmer over medium-low heat, then cook for about 10-15 minutes without a lid (in the meantime, cook your rice). Add the prawns and hake and stir to cover all over in the sauce. Bring back to a simmer, then cook for about 15 minutes until the seafood is fully cooked but not falling apart. Taste and add more salt, if needed. Serve hot with rice, fresh coriander and a squeeze of lemon.