Creamy Fragrant Seafood Potjie

Serves 6-8

Ingredients

2 tbsp (30ml) olive oil

1 tbsp (15ml) butter

1 leek, sliced

2 stalks celery, finely chopped

2 cloves garlic, minced

1½ tbsp (23ml) Rajah Curry Medium Powder 

3 squid tubes, cut into rings

650g firm white fish, cut into large chunks

1½ tsp (8ml) Ina Paarman’s Fish Spice

1kg pot-ready blue mussels

300g jumbo prawn tails 

200g punnet grape tomatoes

1 cup (250ml) Ina Paarman’s Vegetable Stock Powder (prepared)

1 can (410ml) light coconut cream

2 bay leaves

½ tbsp (8ml) Nando’s Peri-Peri Sauce

Salt and milled pepper

For serving

Fresh herbs to garnish

Garlic toast & lemon wedges 

1. Place the potjie pot over medium-hot coals and once heated, add the olive oil and butter.  
2. Toss in the sliced leeks, celery and garlic and cook, stirring until softened. 
3. Add the curry powder, stir to combine, and cook for a further minute.
4. Season the squid rings and fish chunks with fish spice.  
5. Add squid, fish and mussels to the onion mixture and pour over the stock and coconut cream.
6. Add the bay leaves and cover with a lid. Allow to simmer gently for 10 to 12 minutes, and then add the prawns. 
7. Continue to cook for a further 5 minutes, covered, until all the mussels have opened (discard any mussels that have not opened) and the fish is cooked through.
8. Add the peri-peri sauce. Stir well to combine and season to taste.
9. Garnish with herbs, then serve accompanied by garlic toast and lemon wedges.

Recipe by Justine Kiggen for Cape to Cairo