Who says fish demands white wine? Not Justine Drake. She has created a spicy fish dish that she believes calls for bright and juicy red wine flavours. Try her easy-to-make and delicious Southern Indian fish curry paired with Two Oceans Cabernet Sauvignon Merlot and discover more great taste from South Africa’s great value wine brand that keeps on drawing new supporters from coast to coast.

Ingredients

• Vegetable oil
• 2 tsp (10 ml) black mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 5 cm knob fresh ginger, grated
• 10 to 12 fresh curry leaves
• 2 Tbsp (30 ml) Indian-style curry paste
• 3 to 4 ripe tomatoes
• 1 cup (250 ml) chicken stock
• 1 can (410 g) coconut milk
• 1 Tbsp (15 ml) chutney
• Juice of 1/2 lemon
• 500 g firm, white-fleshed fish such as panga, hake, gurnard, farmed kob, santer, dorado or yellowtail

Instructions

1. Heat oil in a pot and add mustard seeds.
2. Add onion, garlic, ginger, curry leaves and fry gently until soft.
3. Stir in curry paste and cook for two minutes.
4. Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.
5. Add fish, season and simmer for 8 to 10 minutes until cooked.
6. Adjust seasoning and serve with basmati rice.

Serves 4