This is a beautiful, mild curry that would pair perfectly with the fruity, lightly oaked Lanzerac Chardonnay which is a spectacular food wine. This recipe is exceptionally easy to make and requires spices and sauces that most of us already have stocked in the pantry. The Chardonnay has prominent aromas of lemon and ginger with an excellent balance between fruit, acidity and oak and has a lingering aftertaste.

Ingredients:

Glug Olive oil

6 Spring Onions, finely chopped

1 Yellow Pepper, diced

1 Tablespoon Ginger, finely chopped

1 1⁄2 Teaspoons Curry Powder

1⁄2 Teaspoon Red Pepper Flakes (or chili flakes)

1⁄4 Teaspoon All Spice

2 Tablespoons Soya Sauce

1 1⁄2 Tablespoons Brown Sugar

Salt

1 Can Coconut Milk

3 Plum Tomatoes, peeled and quartered (or a tin of whole peeled tomatoes)

250 g Firm White Fish, skins removed and cut into 5cm chunks

250 g prawns, defrosted

2 Tablespoons Fresh Coriander, chopped

1 Tablespoon Lemon Juice

Method:

1. Heat the oil in a pot. Add the spring onions, peppers and ginger. Sauté for 5 minutes.

2. Add the curry powder, chili flakes and allspice. Sauté for 2 minutes

3. Add the soya sauce, brown sugar and salt, then the tomatoes and coconut milk. Simmer, without the lid, for 15

minutes until all the flavours are infused, then add the lemon juice.

4. Add the fish and prawns, simmer for maximum 10 minutes until the fish is cooked through

5. Serve with basmati / jasmine rice.

6. Garnish with lots of fresh coriander

This recipe serves 4

More about the Lanzerac Chardonnay:

The Chardonnay 2012 was sourced from 7 different vineyard blocks on the Lanzerac farm in Jonkershoek Valley. In 2012 the age of the different vineyard blocks ranged from 11 to 20 years and consisted of 3 clones to add complexity to the wine. 80% of the Chardonnay was fermented in 300 liter Burgundy oak barrels whilst the rest was fermented in stainless steel tanks. A combination of new, 2nd, 3d and 4th fill barrels were used to ensure the best preservation in fruit. The grapes of each vineyard block was also treated independently with different yeast regimes and fermentation. On completed fermentation the wine was left on the lees with regular batonage for approximately 9 months, after which it was blended and prepared for bottling. The Lanzerac Chardonnay is ready to enjoy now, but will benefit with a further 3 years maturation.

Lanzerac Chardonnay 2012 is available from the farm at R85 per bottle. Contact Zelda Furstenburg on 021 886 5641 or e-mail [email protected] to place your order to be delivered anywhere in South Africa.