Preparing this recipe reminded me of my young days and many a happy school holiday spent exploring the banks of the Umhlatazana river. Armed with a fishing pole, made from bamboo, a length of gut, cork and hook we were ready to bag a few river fish. Fat wriggling earthworms served as tempting bait. We would pretend to be shipwrecked and had great fun, making a small fire and cooking tomatoes and onion in an old pot filched from my mother's kitchen. A tin of pilchards in tomato sauce thrown into the pot and this was our "Fisherman's Pot." Of course, a far cry from prawns and crayfish, but delicious none the less!
You need:
2 Tablespoons Oil
50grams butter
1 Cup (250ml) Water
45 grams Papas Seafood Curry Mix
1 Large Onion (finely chopped)
4 Spring Onions (finely sliced)
3 large ripe tomatoes ( skinned and chopped)
4 small crayfish tails
500 grams medium Pink Prawns, (peeled and deveined)
400 grams Fresh Fish (Cut into bite sized chunks)
Here's How:
Boil the crayfish in lightly salted water until cooked. Set aside.
Saute the onion and spring onion in the Olive Oil and butter until golden brown. Remove from heat. Add 45 grams seafood curry mix, 1 cup water and the chopped tomatoes. Mix well. Return to heat. Add crayfish tails, prawns and fish. Stir in. Cover and simmer for about 10 minutes, stirring occasionally. Add more water sparingly, only if necessary. Salt to taste. Serves 4.
Serve with savoury rice, a green salad and french loaf on the side.
