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Tomato and cashew seafood in a pan

Tomato and cashew seafood in a pan (PHOTO: Jacques

Ingredients 13
Servings 6
Time 20 MIN


  • 100
    cashew nuts
  • 500g
    hake (leave skin on if you want)
  • salt and freshly ground pepper
  • olive oil, for frying
  • 6-8 prawns, gutted and rinsed
  • juice of 1 lemon
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 410
    1 can chopped tomatoes
  • 125
    chicken stock
  • 1 each red and yellow pepper, seeded and diced
  • handful
    of fresh coriander leaves
  • extra cashew nuts


40 MIN

1 Grind the nuts in a food processor and set aside.

2 Season the fish portions on all sides with salt and freshly ground pepper. Heat a little oil in a large non-stick pan and fry the fish portions skin A more affordable option is replacing the prawns with 4 calamari steaks, cut into strips. Frozen calamari steaks are inexpensive and readily available in large supermarkets. TOMATO AND CASHEW SEAFOOD IN A PAN Bring the moreish taste of Mozambique to your kitchen with these fiery dishes side first (if you’ve kept the skin on) until crispy. Turn over and fry until done. Carefully remove from the pan and set aside.

3 Heat a little more oil in the same pan and fry the prawns in batches until bright pink and done. Drizzle the lemon juice over and remove from the pan.

4 Lastly, pour a little more oil in the pan and stir-fry the onion and garlic until tender. Add the tomatoes, cashew nuts and stock and simmer for 10 minutes. 5 Add the peppers and seafood, stir lightly, replace the lid and steam for another 5 minutes. Remove from the heat.


Serve the seafood with fresh coriander and the extra cashew nuts


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