ESSENTIAL RECIPES- SEAFOOD
FESTIVE SEAFOOD CURRY
By Pesto Princess @ pesto _ princess
Serves: 4
INGREDIENTS
• 800g kingklip
• 2 tablespoons oil for frying
• ¼ cup flour, for dusting
• salt & pepper, to taste
• 1kg mussels *
• 500g Cape Malay curry sauce
• 100g mange tout
• 100g baby corn
• 100g peas
For the sambal:
• 1 cup fresh pineapple, chopped
• ¼ red onion, thinly sliced
• chilli, to taste, optional
• ¼ cup coconut flakes, toasted
• 20g fresh coriander, rinsed and finely chopped
To serve:
• coconut jasmine rice
• fresh coriander
• spring onions, thinly sliced
METHOD
1. Cut the kingklip into bitesized pieces. Heat the oil in a frying pan.
2. Mix the flour with salt and pepper, coat the kingklip, and fry in batches until golden. Set aside.
3. To steam the mussels, bring 1 cup of water to the boil in a large pot. Add the mussels, cover, and cook over moderate heat, stirring occasionally, until the shells open.
4. Heat the Cape Malay curry sauce in a large pot until it is gently simmering. Add the mange tout, baby corn, and peas, and cook for 3 – 5 minutes until just tender. Stir in the cooked kingklip and mussels.
5. For the sambal, combine pineapple, onion, chilli, coconut flakes, and coriander.
6. Serve the curry with coconut jasmine rice, topped with fresh coriander and spring onions.
* If you’ re lucky enough to pick your own mussels( with a permit), you should clean them thoroughly before cooking: rinse in fresh water, steam them open, cool, remove grit and beards, and discard the empty shells. If you’ re using pre-cleaned mussels, you can skip this step.
40 | Autumn 2026 • essentialflavours. co. za