Tamarind and tomato make a fine backdrop for a flavourful seafood curry. Add quality fish stock and the taste of the sea ...

(And if you are a seafood fan, try this recipe for Cape Malay fish curry). Pap, wors and chakalaka This combination is a South African staple, seen at many a barbecue.

Hazel McBride shares the fragrant and spicy world of South African food in her recipe for Cape Malay fish curry. While you can substitute the rock ling or hake with any firm white-fleshed fish ...

2 large knobs of prepared coriander and lime butter; 2 chopped onions; 150g of Delico sliced salami sticks; 2 grated cloves of garlic; 2 large tablespoons of Cape Herb and Spice Cape Malay Curry ...

This story was first published on July 12, 2021. How do you even describe curry? Flavorful, aromatic, rich, creamy and perhaps spicy come to mind.

Cut the fish fillet into 1 1/2-inch pieces. Rinse once under cold water. Pat dry and place the fish pieces in a bowl. Marinate the fish with turmeric and salt and set it aside for at least 15 minutes.

In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.

In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute.