Set off on a Cape Malay taste adventure with these warm, decadent flavours. The meaty texture and mild sweetness of Swordfish is enhanced by crispy lentils, fluffy basmati, and a sweet, spicy sauce.
CAPE MALAY SWORDFISH
CAPE MALAY SWORDFISH
with curried onions & caramelised golden sultanas
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Cape Malay Curry Paste
- Fish
- Fresh Dill
- Golden Sultanas
- Green Leaves
- Lentils
- Onion
- Onions
- Peas
- Rice Wine Vinegar
- Swordfish Fillet
- Swordfish Fillets
- That Mayo Original Mayo
- White Basmati Rice
From your kitchen:
- Salt & Pepper
- Paper Towel
- Butter
- Water
- Sugar/Sweetener/Honey
- Oil (cooking, olive & coconut)
RICE & PEAS
Preheat the oven to 180°C. Rinse the rice and place in a pot. Submerge it in 225ml of salted water. Cover with a lid and bring to the boil. Once boiling, reduce the heat and allow to simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and allow it to steam with the lid on for a further 10 minutes. On completion, fluff with a fork and gently mix in the peas.
CRISPY BITS
Place the drained lentils on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the lentils are crispy. At the halfway mark, give them a shift and add the golden sultanas to the tray. Return to the oven and roast for the remaining 10-15 minutes
CAPE MALAY ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Reduce to a low heat and add the Cape Malay Curry Paste to taste. Gently fry for about a minute until aromatic. Pour in half of the rice wine vinegar and 100ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 3-4 minutes. Remove from the pan on completion and set aside.
DILL-MAYO
Place three-quarters of the chopped dill in a bowl with the mayo and mix well. Slowly loosen with 5ml of water and the remaining half of the rice wine vinegar to taste.
FISH
Return the pan to a medium-high heat with a drizzle of oil. Pat the Swordfish dry with some paper towel and season. When the pan is hot, fry the fish on one side for 2-3 minutes until golden. Flip, add a knob of butter, and fry for another 2-3 minutes. Put the Cape Malay onions back into the pan. Allow the fish to cook in the sauce for 1-2 minutes, using the sauce to baste it until well coated and cooked through. Remove from the heat on completion.
PLATE UP!
Make a bed of green leaves and pile on some rice. Sprinkle with the crispy lentils and golden sultanas. Top with the Cape Malay swordfish and curried-onion sauce. Drizzle over the dill mayo and garnish with the remaining fresh dill. Delicious, Chef!
White Basmati Rice - 100ml
Peas - 40g
Lentils - 60g
Golden Sultanas - 20g
Onion - 1
Cape Malay Curry Paste - 10ml
Rice Wine Vinegar - 15ml
Fresh Dill - 4g
That Mayo Original Mayo - 25ml
Swordfish Fillet - 1
Green Leaves - 20g
RICE & PEAS
Preheat the oven to 180°C. Rinse the rice and place in a pot. Submerge it in 450ml of salted water. Cover with a lid and bring to the boil. Once boiling, reduce the heat and allow to simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and allow it to steam with the lid on for a further 10 minutes. On completion, fluff with a fork and gently mix in the peas.
CRISPY BITS
Place the drained lentils on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the lentils are crispy. At the halfway mark, give them a shift and add the golden sultanas to the tray. Return to the oven and roast for the remaining 10-15 minutes.
CAPE MALAY ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Reduce to a low heat and add the Cape Malay Curry Paste to taste. Gently fry for about a minute until aromatic. Pour in half of the rice wine vinegar and 150ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 4-5 minutes. Remove from the pan on completion and set aside.
DILL-MAYO
Place three-quarters of the chopped dill in a bowl with the mayo and mix well. Slowly loosen with 10ml of water and the remaining half of the rice wine vinegar to taste.
FISH
Return the pan to a medium-high heat with a drizzle of oil. Pat the Swordfish dry with some paper towel and season. When the pan is hot, fry the fish on one side for 2-3 minutes until golden. Flip, add a knob of butter, and fry for another 2-3 minutes. Put the Cape Malay onions back into the pan. Allow the fish to cook in the sauce for 1-2 minutes, using the sauce to baste it until well coated and cooked through. Remove from the heat on completion.
PLATE UP!
Make a bed of green leaves and pile on some rice. Sprinkle with the crispy lentils and golden sultanas. Top with the Cape Malay swordfish and curried-onion sauce. Drizzle over the dill mayo and garnish with the remaining fresh dill. Delicious, Chef!
White Basmati Rice - 200ml
Peas - 80g
Lentils - 120g
Golden Sultanas - 40g
Onion - 1
Cape Malay Curry Paste - 20ml
Rice Wine Vinegar - 30ml
Fresh Dill - 8g
That Mayo Original Mayo - 50ml
Swordfish Fillets - 2
Green Leaves - 40g
RICE & PEAS
Preheat the oven to 180°C. Rinse the rice and place in a pot. Submerge it in 450ml of salted water. Cover with a lid and bring to the boil. Once boiling, reduce the heat and allow to simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and allow it to steam with the lid on for a further 10 minutes. On completion, fluff with a fork and gently mix in the peas.
CRISPY BITS
Place the drained lentils on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the lentils are crispy. At the halfway mark, give them a shift and add the golden sultanas to the tray. Return to the oven and roast for the remaining 10-15 minutes.
CAPE MALAY ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Reduce to a low heat and add the Cape Malay Curry Paste to taste. Gently fry for about a minute until aromatic. Pour in half of the rice wine vinegar and 150ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 4-5 minutes. Remove from the pan on completion and set aside.
DILL-MAYO
Place three-quarters of the chopped dill in a bowl with the mayo and mix well. Slowly loosen with 10ml of water and the remaining half of the rice wine vinegar to taste.
FISH
Return the pan to a medium-high heat with a drizzle of oil. Pat the Swordfish dry with some paper towel and season. When the pan is hot, fry the fish on one side for 2-3 minutes until golden. Flip, add a knob of butter, and fry for another 2-3 minutes. Put the Cape Malay onions back into the pan. Allow the fish to cook in the sauce for 1-2 minutes, using the sauce to baste it until well coated and cooked through. Remove from the heat on completion.
PLATE UP!
Make a bed of green leaves and pile on some rice. Sprinkle with the crispy lentils and golden sultanas. Top with the Cape Malay swordfish and curried-onion sauce. Drizzle over the dill mayo and garnish with the remaining fresh dill. Delicious, Chef!
White Basmati Rice - 200ml
Peas - 80g
Lentils - 120g
Golden Sultanas - 40g
Onion - 1
Cape Malay Curry Paste - 20ml
Rice Wine Vinegar - 30ml
Fresh Dill - 8g
That Mayo Original Mayo - 50ml
Swordfish Fillets - 2
Green Leaves - 40g
RICE & PEAS
Preheat the oven to 180°C. Rinse the rice and place in a pot. Submerge it in 900ml of salted water. Cover with a lid and bring to the boil. Once boiling, reduce the heat and allow to simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and allow it to steam with the lid on for a further 10 minutes. On completion, fluff with a fork and gently mix in the peas.
CRISPY BITS
Place the drained lentils on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the lentils are crispy. At the halfway mark, give them a shift and add the golden sultanas to the tray. Return to the oven and roast for the remaining 10-15 minutes
CAPE MALAY ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-7 minutes until soft and translucent. Reduce to a low heat and add the Cape Malay Curry Paste to taste. Gently fry for about a minute until aromatic. Pour in half of the rice wine vinegar and 300ml of water to deglaze the pan. Add seasoning and a sweetener of choice to taste. Bring to a simmer and cook for a further 5-6 minutes. Remove from the pan on completion and set aside.
DILL-MAYO
Place three-quarters of the chopped dill in a bowl with the mayo and mix well. Slowly loosen with 20ml of water and the remaining half of the rice wine vinegar to taste.
FISH
Return the pan to a medium-high heat with a drizzle of oil. Pat the Swordfish dry with some paper towel and season. When the pan is hot, fry the fish on one side for 2-3 minutes until golden. Flip, add a knob of butter, and fry for another 2-3 minutes. Put the Cape Malay onions back into the pan. Allow the fish to cook in the sauce for 1-2 minutes, using the sauce to baste it until well coated and cooked through. Remove from the heat on completion.
PLATE UP
Make a bed of green leaves and pile on some rice. Sprinkle with the crispy lentils and golden sultanas. Top with the Cape Malay swordfish and curried-onion sauce. Drizzle over the dill mayo and garnish with the remaining fresh dill. Delicious, Chef!
White Basmati Rice - 400ml
Peas - 160g
Lentils - 400g
Golden Sultanas - 80g
Onions - 2
Cape Malay Curry Paste - 40ml
Rice Wine Vinegar - 60ml
Fresh Dill - 15g
That Mayo Original Mayo - 100ml
Swordfish Fillets - 4
Green Leaves - 80g
Woolies Products in this dish
