Food Riot

For some reason I’m digging potatoes. Not literally. My artist’s hands are too delicate to wield a shovel. I’m digging, as in like, liking potatoes. And to add to that now, I’m starting to dig smoked haddock too. Well, restarting, actually. I have always liked smoked haddock. This recipe’s origins is lie in snoek from Hout Bay near Cape Town. The smoky-curry-ish nature of this dish is very good.

This recipe is dead easy, not too expensive and bloody yummy. I think its a perfect recipe for autumn or winter.

Ingredients

• Some unpeeled Potatoes, chopped into bite-sized chunks
• Two rough-chopped onions
• One Clove of garlic, chopped
• 1 Green pepper chopped
• 1 Red pepper, chopped
• Some shredded savoy cabbage
• Some smoked haddock fillets (or any other smoked white-flesh fish – snoek would be perfect)
• Some frozen peas (or fresh, if you can be arsed)
• Garam Masala
• Some mild curry powder
• 1 Chopped red chilli
• 1 chopped green chili
• 1 lemon
• Some cumin seeds
• Some ground cumin
• Some sea salt
• Some white pepper
• Some rough ground black pepper
• Some double cream

Method

• Boil your potato chunks in salted water for 12 minutes (you don’t want them to be too soft so keep checking them by rescuing one and provoking it with a skewer or fork. It should be slightly resistant to your agression.
• Get your fillets of fish, and rub them with curry powder, garam masala and cumin – and a little salt
• Put the fish in a steamer and steam till they start to flake.
• Flake the fish into nice, big flakes. Be gentle or the big flakes will become very small flakes. Put them aside. Give them a squeeze of fresh lemon
• cover them
• Get a pan on the stove and heat some olive oil
• Add your chopped onions and let them soften and go all transparent
• Add some Garam Masala and your Ground cumin and toasted cumin seeds.
• Add half of your chopped chilli
• Add the chopped peppers
• Add your shredded Savoy cabbage
• Stir like a puppy chasing its tail for a few seconds
• Add your potato chunks. carefully stir them in with your spicy onion mix
• Add some white pepper and a generous sprinkle of black pepper. Taste. Add more if you need to.
• Add a little sea salt. Taste. Yes, TASTE!
• Add the cream
• Add the fish flakes and carefully fold them in so you get an appealing visual of flakes of fish and potatoes mingling in a creamy curryish sauce
• Sprinkle with frozen peas
• Add the remaining chopped chilli
• Place the covered pan in the oven under the grill for about 5 minutes
• Remove the lid from the pan and grill for about 5 minutes
• Plate up
• Garnish with chopped parsley and a squeeze of lemon