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Masala Snoek
Masala Snoek is a modern South African recipe for a classic Cape Malay dish of a snoek fish curry topped with a savoury egg custard that's oven baked to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: Masala Snoek.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesSouth-africa Recipes
This is another South African fish recipe for a clasic dish of prepared snoek, slathered in tinna masala spice paste and cooked on a braai (barbecue). Here the dish is re-invented as a spice paste for coating South African snoek. This makes an excellent and simple Good Friday dish, served with potato salad or minted new potatoes. Like so many South African snoek dishes this is typically braaied (barbecued) though you can oven-bake the dish, too.
Ingredients:
For the Tikka Masala Spice Paste:
2 garlic cloves roughly chopped
1 red chilli pepper seeds removed and roughly chopped
2cm (1 in) piece of fresh ginger peeled and minced
2 tsp garam masala
1 tsp hot paprika or paprika
1 tsp ground coriander
½ tsp cumin seeds or ground cumin
1 tbsp oil
1 tbsp tomato puree
30g (1 oz) fresh coriander chopped including stems
Pinch of sea salt
For the Fish:
50g (1 ¾ oz) tikka masala curry paste
2 tbsp ghee, melted
1 whole snoek
limes or lemons, quartered, for serving
fried curry leaves, for serving (optional)
For the sambal mix:
250ml (1 cup) plain yoghurt
5 tbsp vegetable atchar (or your favourite Indian chutney)
Method:
Begin with the tikka masala spice paste. Place all the ingredients into a small blender. Add just 1 tbsp of oil to begin with, more can be added as required.
Start the blender and blend until the ingredients start to come together into a paste. If the blender has trouble getting going add another half tbsp of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
Once thoroughly blended the paste can be used immediately as a marinade. Alternatively you can jar up the paste and keep in the fridge for up to a month.
For the fish: Mix together the curry paste and ghee. Place the snoek on a double sheet of kitchen foil and rub with the paste.
Place over medium-hot coals and cook for 25 minutes, uncovered, until the fish is opaque. Serve with the sambal.
