Cape Malay style cod in ginger and masala

Ingredients for 6 servings: 1,5 kg cod (filleted), 40 ml olive oil, 3 onions, 4 cloves garlic, 60 g fresh ginger, 3 tbsp curry powder, 3 tsp turmeric powder, 1,5 tsp salt, bay leaves, 560 ml white wine vinegar, 450 ml water

For the garnish: 2 mandarin orange and coriander, Salad of your choice

 

Preparation:

Peel the onions and sauté until translucent. In the meantime, press the garlic, grate the ginger, add both to the onions and sauté for a few minutes. Add the rest of the ingredients except the fish and simmer for about 20 minutes. Then add the cod fillet and simmer for another 7 minutes. Serve on lettuce and dress with fresh mandarins and coriander.

 

Our Wine recommendation:

The Fairview Beryl Back 2019 is a wonderful companion to fish with its fruity and floral aromas, surrounded by a hint of oak. Its mineral character and fine texture make the white wine blend of Chenin Blanc, Viognier and Grenache Blanc the ideal partner for cod. Chardonnay fans can reach for the Fairview Chardonnay 2019. The fruity white wine plays wonderfully around the palate with soft spicy notes, mineral tones and a creamy texture. The Fairview Viognier 2019 is a real all-rounder in the kitchen and is a versatile food companion. Therefore, the rich white wine with the fruity floral aroma is also a good choice with the cod fillet.

Tags: White wine, Fish

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