Who says fish demands white wine? Not Justine Drake. She has created a spicy fish dish that she believes calls for bright and juicy red wine flavours.

 

SOUTHERN INDIAN FISH CURRY

Ingredients

• Vegetable oil
• 2 tsp (10 ml) black mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 5 cm knob fresh ginger, grated
• 10 to 12 fresh curry leaves
• 2 Tbsp (30 ml) Indian-style curry paste
• 3 to 4 ripe tomatoes
• 1 cup (250 ml) chicken stock
• 1 can (410 g) coconut milk
• 1 Tbsp (15 ml) chutney
• Juice of 1/2 lemon
• 500 g firm, white-fleshed fish such as panga, hake, gurnard, farmed kob, santer, dorado or yellowtail

 

Method

Heat oil in a pot and add mustard seeds.

Add onion, garlic, ginger, curry leaves and fry gently until soft.

Stir in curry paste and cook for two minutes.

Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.

Add fish, season and simmer for 8 to 10 minutes until cooked.

Adjust seasoning and serve with basmati rice.

 

Serves 4

TO DRINK: Two Oceans Cabernet Sauvignon Merlot

For more delicious seafood recipes paired with Two Oceans wines, visit www.twooceanswines.co.za or www.facebook.com/twooceanswines.  For more information on WWF SASSI go to the website (www.wwf.org.za/sassi) or mobi site (wwfsassi.mobi).