Snoek with apricot chakalaka
| Serves: | 4 |
| Cooking Time: | 20m |
| Serving Suggestion: | Roasted sweet potato wedges to serve |
| Prep Time: | 5m |
Ingredients
- 800 g lightly smoked snoek
- 2 green chillies, deseeded and chopped
- 1 green pepper
- 1 red pepper, finely chopped
- 2 large carrots, peeled and grated
- 1 x 400 g tin baked beans in tomato sauce
- 2 tbsp fresh thyme, chopped
- olive oil
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 Tbsp mild curry powder
- 1 yellow pepper, finely chopped
- 100 g Turkish apricots, chopped
- 1 x 400 g tin chopped tomatoes
- A handful coriander, chopped
- salt and pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Season the snoek with thyme, salt and pepper, then drizzle with olive oil before cooking on the braai or in the oven.
- Heat oil and fry the onion until soft.
- Add the garlic, chilli, curry powder and stir to combine.
- Add the peppers and cook for 5 minutes until the peppers are tender.
- Add the carrots and apricots and stir until coated in the curry powder.
- Add in the tomatoes and baked beans then simmer for 10 minutes until thickened.
- Remove from the heat, add chopped coriander and season to taste.
- Serve the snoek topped with the chakalaka and the sweet potato wedges on the side.
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