Cape Malay Fish Casserole

Chef : Bre Carrington-Sykes : Pentre Mawr Rare Recipe from Bre Carrington-Sykes, Pentre Mawr Country House

Bre likes to give guests at Pentre Mawr meals that are a bit different. She takes her influences from all over the world. Nettle and Oatmeal Soup is popular in Bre's native Ireland; Cranachan is a traditional Scottish dessert; and the Cape Malay Fish Casserole harks back to holidays in South Africa.

Cape Malay Fish Casserole (serves 6)

Recipe : Cape Malay Fish Casserole : Pentre Mawr (300x250)

INGREDIENTS

3 large red onions
5 crushed garlic cloves
1 tsp of cumin seeds
1 tsp of crushed coriander seeds
1 tsp turmeric
1 tsp of cayenne pepper
1 tsp mild curry powder
4 cardamom pods
2 bay leaves
3 sticks of cinnamon
2lb of tomatoes peeled and chopped
½ pint of vegetable stock
A can of coconut milk
2lb of line caught fish (I use cod or haddock but salmon or any meaty fish will do)
18 large tiger or king prawns, peeled and shelled
3 large mixed peppers
6 sticks of celery
6 courgettes
½lb of fine French beans (blanched)

METHOD

In a large saucepan fry onions, peppers, celery in olive oil until soft and then add garlic, herbs and spices and fry for another five minutes or so.
Then add tomatoes and vegetable stock and simmer of about 30 minutes.
Stir in coconut milk and simmer for about five minutes.
Add beans and courgettes and all the seafood and cook for another five minutes until fish is cooked.
Serve with basmati rice.