CURRIED SEAFOOD POTJIE

3 tablespoons butter
2 tablespoons cooking oil
1 large onion, chopped
2 teaspoons garlic, chopped
3 tablespoons curry powder
2 teaspoons turmeric
½ teaspoon dried chilli, optional
3 large tomatoes, peeled and chopped
500 g baby potatoes, halved
1 chicken stock cube
6 cups water
1 can (400 ml) coconut milk
4 tablespoons vinegar
4 tablespoons apricot jam
10 medium sized prawns in shell, cleaned, vein removed
500 g calamari, cut into strips
500 g kingklip fish, cut into 3 cm cubes
12 fresh mussels, well cleaned, beards removed and rinsed
2 teaspoons fresh dill, chopped

In deep pot, heat butter and oil. Add onions and garlic and sauté until translucent.
Add curry powder and turmeric and stir for five minutes. Add chilli, tomato and potatoes, followed by stock, water and coconut milk. Cook for 15 minutes.
Add vinegar, apricot jam and cook until sauce has reduced by half and is rather thick. Add seafood, stir and reduce heat to low.
Cover with a lid and simmer for five minutes. Add dill and serve.

Note:
Leave out whatever seafood you do not want and replace with fish.

Recipe Posted by: Elsabie Templeton