Prawn Curry

I made this prawn curry a while back when I was craving prawns. I usually get my prawns from a shop in Rivonia (on the boulevard), I dont know the name, but they do all the cleaning, and their service is excellent. So I ended up buying them from Woolworths and had to do the cleaning myself, which I didnt mind. I just had to have the prawn curry!

I marinated the prawns in the following for an hour:

  • 1t chilli powder
  • 1t Mozambican style peri-peri rub
  • 1t dhania (corriander) & jeera (cumin) powder
  • garlic
  • salt to taste
  • little black pepper
  • lemon juice and some water to make a paste

For the curry:

  • 1 large onion
  • 2-3 tomatoes magimixed
  • jeera (cumin) seeds
  • butter
  • garlic (a little)

I braised the onion in the butter and added the jeera (cumin) and garlic. After it sizzled a bit I added the prawns and let it cook for a few minutes, until pink / done. Lastly added the tomatoes and cooked for a short while, making sure the prawns dont get over cooked.

Serve with basmati rice or naan.

Baked Fish – 3 ingredients

I tried out the baked fish from the 3 ingredients or less recipes. I’ve always made I&J fish (cheese in the middle ones) out the box and Woolworths brand of fish and chips which is quite tasty.

Over the weekend, I visited a shop called Mediterranean in Fourways. I remember my sister telling me they were good. I’ve never bought fish in my life before – where you pick what you want and they clean it for you. I’ve just done it with prawns. I just asked for white fish to bake, and was given so many options. What to choose? I ended up buying hake because it seemed like the popular one (I&J?).

This would make an ideal main course, gets done quickly.

What you need:

  • 2 fresh white fish fillets
  • 1 tsp butter
  • 1 lemon

Place your fish onto some foil, large enough to cover it. Coat the fish with melted butter. I used slightly more than 1 teaspoon, but dont take notice of that. Season with salt and pepper. Add slices of lemon over fish. Wrap in foil.

Bake in oven for 20 minutes on 180ºC.


I must point out though that my husband found it bland. If you enjoy your seafood with lemon butter then give this one a go. I love grilled calamari with lemon butter, so I enjoyed it.

For those of you who asked about the recipes, they can be found here.

Cream of Mussel Soup

I made this on request of my husband and it was perfect for the weather. Its very quick and easy to make, which was the best part.

I cooked the mussels seperately first, using about 250g of mussel meat.

Clean and wash mussels. In a frying pan, fry mussels with butter, lemon garlic pepper (Robertsons), a bit of fresh Italian parsley, some lemon juice, black pepper and some garlic. Fry for about 6 minutes. Set aside.

What you need for cream based soup:

  • 4T butter
  • 2T flour
  • 2 cups water
  • 1 cup milk
  • 1 cup fresh cream

Similar to a white sauce, melt butter and add flour. Mix and add water and milk and bring to the boil. Add fresh cream and let it simmer for about 5 minutes. At this point I ground black pepper into the pot and added some salt, with a little bit of lemon garlic pepper. Add the cooked mussels. Let it simmer again for about 5-8 minutes. Remove from stove.

Ready to eat. Serve with rolls.

Salmon in Creamy Sauce

I decided to make salmon in creamy garlic sauce with fettucini  for supper last night. It is such a quick and easy recipe that will take about 20 minutes to get done. I love pasta and even more – white sauce based pasta.

Salmon in Creamy Sauce

Salmon in Creamy Sauce

What you need:

160g salmon
300g fettucini
Lots of black pepper

For the white sauce:


Boil pasta as you normally would. In the meantime, cut up the salmon into small squares and set aside. By this time, drain pasta and set aside.

Start making your white sauce –  I don’t know the exact quantity as I’ve been making it for years. If you find your sauce a little ‘lumpy’, make sure you use a whisk – problem solved. As sauce thickens, add salt to taste. I also added some white pepper as well as black pepper. Add garlic and throw in the pieces of salmon. Stir / whisk continuously for about 5 minutes.

Mix pasta and above sauce. Ready to eat.

This is where the ‘lots of black pepper’ comes in. Sprinkle and enjoy!

Prawn Akhni

The best description for “akhni” I can provide is that it is like a breyani without the lentils. Just like breyani, it cooks in the oven for a bit and is served with raita.

After my first attempt at making prawns, I decided to make a seafood paella. I chose my prawns and while it was being cleaned, dashed off to buy seafood marina mix. Unfortunately it was temporarily out of stock after I chose my prawns so I had to make something. I decided on my mom’s recipe since it always came out so good and I hadn’t had it in a while. I suggest switching your oven on to 180ºC halfway through cooking.

Prawn Akhni

Prawn Akhni

Marinate prawns in the following and leave in the fridge for about an hour (I used about 25 black tiger):

2T chilli powder
1T dhania & jeera powder
1T mozambique peri peri rub
lemon juice to make a paste
salt to taste

For curry:

2 tomatoes
sour milk

Add butter and a little oil into your pot. Add sliced onion and braise for about 5 mins. Add garlic. Add prawns from fridge and cook for about 6-8 minutes – until pink. Add some sour millk – I dont remember the exact quantity – I think 3 tablespoons. Add liquidized tomato and cook till it blends in. For the potatoes I bought the one in Woolworths – its peeled, small, round and in a bag. After cooking it in the microwave, I added in to the above curry.

Boil about 2.5 cups basmati rice and add a little tumeric powder (half a teaspoon) and salt. Cook the rice until almost done.

Mix the curry and rice together and put in into a dish that is oven proof. Cover with foil and put into oven. After 10 mins, drop the temperature to 120ºC and leave for 20mins. By doing this, the flavour mixes with the rice.
My favourite part was removing the foil after it was done. The smell was just divine! I called my mom to tell her how good it came out.




1 bunch corriander
sour milk
green chilli for a kick

Liquidise sour milk, chopped corriander, mint, sliced chilli and salt. Remove from blender and add cucumber. (I halve it, so its not too big).

Ready to eat.