Tomato and cashew seafood in a pan

Recipe Disclaimer

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Ingredients (13)

100 g	cashew nuts
500g g	hake — skin can be left on
	salt and freshly ground black pepper
	olive oil — for frying
	prawns — gutted and rinsed
	lemon — juice only
	onion — chopped
	garlic — large cloves, crushed
410 g	tinned tomatoes — chopped
125 ml	stock — chicken
	1 each red and yellow pepper, seeded and diced
handful	fresh coriander leaves
	cashew nuts — extra

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Method:

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.

6 TO SERVE

Serve
the seafood with fresh
coriander and the
extra cashew nuts