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Malay spiced fish on a bed of butternut

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 13
Servings 6


  • 1
    fish fillets of kabeljou or Cape salmon
  • 10
    seasoned sea salt (for fish)
  • 30
  • 1
    large butternut, peeled, pipped and coarsely grated
  • seasoned sea salt to taste
  • 45
    melted butter
  • 2
    cloves garlic, crushed
  • 200
    readymade spicy curry basting sauce or a homemade curry sauce
  • fresh coriander leaves to garnish
  • 30
  • 5
    medium curry powder, or good quality fish masala
  • pinch cayenne pepper


1. Season the fish (cut into strips about 20 cm long and 3-4 cm wide), with seasoned salt, cover with plastic wrap and chill in refrigerator to firm. 2. Slice each strip of fish into 3 even-sized strips lengthways. Do not cut right through the top. Plait the fish portions like koeksisters. Secure each plait with a strip of chive or pin with a toothpick. 3. Melt the butter in a large frying pan. When the butter begins to brown add the grated butternut and stir-fry for 5 minutes. Season and dish into a large ovenproof serving dish. COATING 4. Mix all the coating ingredients and turn the fish lightly in the mixture. 5. Lay the fish on the bed of butternut. Brush each fish portion with a generous coating of the melted butter mixed with the crushed garlic. 6. Pour the curry basting sauce evenly over the fish. The dish may be pre-prepared to this stage, covered and refrigerated. Bake in preheated 220 ºC oven for 20 minutes. Serve with spicy lentil rice and salad sambals. Serves 6.

Read more on: fish/seafood  |  bake  |  shallow-fry

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