POTJIE N0S 1 AND 3
1 KG FIRM FISH (KINGKLIP, OR YELLOWTAIL OR KABELJOU), CUT INTO PORTIONS
75 ML COOKING OIL
2 BRINJALS, THIN SLICED
1 LARGE ONION, SLICED
2 CLOVES GARLIC, CHOPPED
15 ML CHOPPED ROOT GINGER
15 ML MILD CURRY POWDER
5 ML TURMERIC
15 ML GROUND CORIANDER
2 ML CUMIN
2 ML GROUND ANISEED
1 SMALL PIECE CHILLI
30 ML TARMARIND
250 ML FISH STOCK
7 ML SALT
BRUSH THE LARGE POTJIE WITH OIL AND HEAT TO SMOKING.
BRUSH BRINJAL WITH OIL AND PLACE IN POTJIE TO 'GRILL' TO A GOLDEN ON THE BOTH SIDES.
REMOVE BRINJAL AND SET ASIDE WHILE PREPARING THE CURRY SAUCE.
HEAT REMAINING OIL IN A SMALLER POTJIE.
ADD ONION AND GARLIC AND SAUTE UNTIL TRANSPARENT.
ADD GINGER, CURRY POWDER, TURMERIC, CORIANDER,CUMIN, AISEED AND CHILLI AND SAUTE FOR FEW MINUTES.
IN THE MEANTIME, SOFTEN TAMARIND IN HEATED FISH STOCK.
ADD TO THE FRIED SPICES AND SIMMER FOR A FEW MINUTES.
RETURN BRINJAL TO A LARGER POTJIE AND ARRANGE FISH PORTIONS ON TOP OF BRINJALS.
SEASON WITH SALT.
POUR CAURRY SAUCE OVER FISH AND SIMMER SLOWLY OVER A SMALL FIRE FOR 20 - 30 MINUTES OR UNTILL THE FISH IS COOKED.
SERVE WITH BANANA SALAD, POTBREAD OR RICE.
SERVES 6
