Vars vis is altyd my eerste keuse as dit by vis kom, maar as dit nie beskikbaar is nie, is daar wonderlike en maklike etes wat met gevriesde vis gemaak kan word. In dié resep word porsies vis in ’n tuisgemaakte tamatiesous in die oond gebak en daar is geen ander geurmiddels nodig nie – koningskos.
South Africans love curries – in any shape, form and strength. Curries are considered part of the rainbow of dishes in South African cuisine and synonymous with winter. I developed this recipe many years ago for The AMC Book and it remains my go-to curry recipe.
Curries can be served with a range of side dishes and accompaniments. From just rice to spooning it into a roti, on naan bread and topped with a fresh salsa or a dollop of plain yoghurt to soften the spicy flavours of a curry. Fresh coriander leaves and a homemade sambal are fabulous with all of these options and complements the spices beautifully. Cook up many a curry this winter.