Paula’s Kingklip (or Swordfish) and Mussels in a Cape Malay Curry Sauce

2 People
65 min.
intermediate

Serving up the delicious flavours of a traditional Cape Malay Curry, this fish and mussel recipe will leave you wanting more! If you’re cooking for a large group, it would be best to bake the fish portions in the oven and pour the sauce over when serving.

Tips

PLATING SUGGESTION:

• Place the Kingklip in the centre of a wide bowl and top with about 3 mussels.

• Pour the curry sauce around the fish.

• Garnish the dish with thinly sliced spring onion batons, thinly sliced red chilli and coriander leaves.

Ingredients

1½ tablespoons curry powder
½ tablespoon Robertsons turmeric
4 pieces of star anise
2 Robertsons cinnamon sticks (or or ½ teaspoon Cinnamon Powder)
1 tablespoon coriander seeds
¼ teaspoon chilli flakes
½ teaspoon Robertsons Ground black pepper
½ teaspoon Robertsons salt
½ chopped onion
½ can chopped tomatoes
½ chicken stock cube dissolved in 180 ml of water
½ can of coconut cream
10 to 12 mussels (at least 3 per person, not all of them open)
2 portions of kingklip fillets (deboned and deskinned), roughly 130 g per person
spring onions (for garnish)
red chilli (for garnish)
fresh coriander (for garnish)

Cooking Method

Dry roast all the spices in a large pan/pot until they release a light fragrance.
Add the chopped onion and fry gently for about 3 minutes.
Add the chopped garlic and fry for about 1 minute.
Add the canned tomatoes, chicken stock and coconut cream.
Give it a good stir and simmer for about 15 minutes, so it can reduce slightly.
Strain the mixture through a sieve into a large bowl and discard what is left in the sieve.
Return the smooth curry sauce to the pan/pot and bring it to a boil.
Put the mussels into the sauce and cover with a lid, shaking the pot frequently to move the mussels around. After about 6 to 8 minutes (depending on the size of the mussels) they should be cooked and open.
Remove the mussels from the sauce with a slotted spoon and place them in another dish.
Place the kingklip portions into the sauce and cook for about 10 minutes or until the fish looks/feels cooked.