Description
Sea Harvest Cape Whiting Portions in a creamy butter chicken curry sauce, served in a traditional hollowed-out bread loaf for a tasty South African favourite. Made with Cape Herb & Spice Butter Chicken Curry Meal Solution.
Ingredients
Butter Chicken Curry Sauce
2 Tbsp (30 ml) vegetable oil
1 onion, finely diced
2–3 Tbsp (30–45 ml) Cape Herb & Spice Butter Chicken Curry Spice
2 Tbsp (30 ml) tomato paste
1 x 400 g tin chopped tomatoes
1 C (250 ml) fresh cream
2 Tbsp (30 ml) butter
1 tsp (5 ml) brown sugar or honey
Salt, to taste
2 x 500 g boxes Sea Harvest Cape Whiting Portions
Carrot & Red Pepper Sambal
3 medium carrots, peeled and julienned into fine matchsticks
½ small red onion, very finely sliced
½ red pepper, julienned
2-3 sprigs fresh coriander, roughly chopped
2-3 sprigs fresh mint, leaves picked and roughly chopped
1 green chilli, thinly sliced (optional)
Juice of 1 lemon
2 Tbsp white vinegar or apple cider vinegar
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) honey
1 tsp (5 ml) Cape Herb & Spice Butter Chicken Curry Spice
Salt and freshly ground black pepper, to taste
To Assemble
2 unsliced loaves of white bread, each halved and hollowed
Fresh coriander leaves, to garnish
Instructions
Butter Chicken Curry Sauce
Heat the vegetable oil in a large frying pan or saucepan over a medium heat. Add the onion and sauté for 5–6 minutes, stirring occasionally, until softened and translucent.
Stir in the Cape Herb & Spice Butter Chicken Curry Spice, and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring continuously.
Pour in the chopped tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce has reduced slightly.
Stir in the fresh cream, butter and brown sugar or honey. Simmer gently for 5–8 minutes until the sauce is smooth, rich and velvety. Season to taste with salt.
Add the frozen Sea Harvest Cape Whiting Portions to the curry sauce and allow them to gently poach until just cooked through (follow package cooking instructions).
Carrot, Red Pepper & Onion Sambal
Combine the julienned carrots, red onion, red pepper, coriander, mint and green chilli in a large bowl.
In a separate bowl, whisk together the lemon juice, vinegar, olive oil, honey and Cape Herb & Spice Butter Chicken Curry Spice until well combined.
Pour the dressing over the vegetables and toss gently to coat evenly. Season with salt and black pepper. Refrigerate for 20–30 minutes before serving, allowing the vegetables to soften slightly while retaining their crunch. Toss once more before serving.
To Assemble
Hollow out the centre of each half loaf, leaving a thick bread shell to hold the filling. Reserve the soft bread for dipping into the curry.
Spoon the butter chicken-style fish curry generously into each hollowed-out loaf. Scatter over the fresh coriander leaves and serve immediately with the sambal and the reserved bread for dipping.
