Ultimate Summer Seafood Braai

Easy 
Serves: 8
Preparation time: 30 minutes
Cooking time: 1 hour 30 minute

For the coconut fish fillets:

• 1 x 160 g Woolworths Fresh Coconut Chunks
• 1 x red onion, peeled and quartered
• 5 x garlic cloves, peeled
• 1 x 5 cm piece ginger, peeled and chopped
• 4 green chillies
• 2 T garam masala
• 3 sprigs fresh curry leaves
• 25 g fresh coriander, plus extra to serve
• 450 – 600 g seasonal firm white fish fillets
• 100 g chickpea or rice flour
• Salt, to taste

To serve:

• 2 x 250 g Woolworths Fully Cooked Curried Spelt & Beans
• 1 x 300 g Woolworths Sun-ripened Mango
• Fresh limes, to serve

For the masala prawns:

• 1 x 500 g Woolworths Freshly Frozen Uncooked & Peeled Large Prawns
• 4 T chickpea flour, toasted in a dry pan until golden
• 1 x red onion, peeled and quartered
• 4 x garlic cloves, peeled
• 1 x 5 cm piece ginger, peeled and chopped
• 4 green chillies
• 1 T ground cumin
• Juice of 2 limes, plus extra lime wedges to serve
• 2 T butter, melted
• 1 x 70 g Woolworths Tomato Paste

To serve:

• 1 cup Woolworths Double Cream Plain Yoghurt
• 1 x 180 g Woolworths Snacking Cucumbers, roughly chopped

For the braai moules-frites:

• 2 cups white wine
• 4 T mayonnaise
• Freshly ground black pepper
• 1 x 700 g Woolworths Abby Potatoes, halved and parboiled
• Wooden skewers
• 2 x 700g  Woolworths Uncooked Whole Mussels
• Zest and juice of 2 lemons
• 100 g parsley, roughly chopped
• 2 T butter
• 2 shallots, finely chopped
• 2 cups Woolworths Whipping Cream
• 2 T wholegrain mustard

1. Place all the ingredients, bar the fish fillets and chickpea flour, in a blender to form a smooth paste. Dust the fish fillet with the chickpea flour and shake off any excess.
2. Pour the marinade over the fish and coat evenly, reserving ¼ cup.
3. Braai over hot coals until just cooked. Brush with the reserved paste. Set aside and keep warm.
4. Toss the Woolworths Fully Cooked Curried Spelt & Beans and Woolworths Sun-ripened Mango pieces together on a large platter. Top with the fish and finish off with fresh coriander and lime.
5. To prepare the masala prawns, ensure they are properly dried and toss in the toasted chickpea flour.
6. Place the rest of the ingredients in a blender to form a smooth paste. Lightly coat the prawns in the marinade. Brush with melted butter and cook over hot coals for 5–7 minutes, or until they start to curl up. Brush with the marinade once more and serve immediately, with the quick-to-make raita of Woolworths Double Cream Plain Yoghurt and Woolworths Snacking Cucumbers.
7. Mix half the white wine and mayonnaise together in a bowl, season to taste and add the Woolworths Abby Potatoes, once dried. In a separate bowl, soak the skewers in some water for 20 minutes.
8. Over medium coals, place the skewered potatoes and cook until crispy and slightly charred.
9. Toss the Woolworths Uncooked Whole Mussels in the lemon zest and juice and parsley.
10. Place a cast iron pan over hot coals and sauté the butter and shallots together until translucent. Add the remainder of the wine and reduce by half. Next, add the cream and mustard and simmer until slightly thick.
11. Once your sauce is happily bubbling away, scrape some more coals together and cook the mussels for 5–7 minutes. Directly place in the creamy sauce and season to taste with salt, freshly ground pepper and some lemon juice. Serve with an ice cold glass of Chenin Blanc.