If you dont have a tagine on hand, you can also use your black no.10 potjie for this recipe. And as always the fresher your fish, the better!
- 2 tots olive oil
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 teaspoons mild curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- 1 tin (50 g) tomato paste
- 1 green chilli, chopped
- Juice and zest of 1 lemon
- 1 firm white fish, fresh, cut into portions
- 1 cup white wine
- 1 tin chopped tomatoes
- Salt and pepper
- Fresh coriander to serve
- Cous cous to serve
- Place the tagine on the fire and heat the oil. Fry the onions until soft.
- Add the garlic curry powder, coriander, cumin, paprika and mixed herbs. Fry for 1 minute until fragrant.
- Add the tomato paste, chilli, lemon juice and zest and fry for another minute and mix well.
- Add the white wine and let most of the alcohol cook off, then add the tomatoes and mix everything together. Place the portions of fish into the tomato mixture, cover with the lid and let this cook for 8 -10 minutes until the fish is firm, flaky and cooked, but not over cooked.
- Season with salt and pepper and fresh coriander
- Serve your dish with a side of fragrant cous cous and your favourite glass of white wine.
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