A Masala Fish dish from Boschendal Sous Chef, Leroy Sebybo…

Leroy Sebybo’s Masala Fish Dish

Pickled Fish is a traditional Easter dish in the Cape. It is served on Good Friday. What I like is that Leroy Sebybo has taken it to the other end and is serving his own riff – as a hot dish. Love the innovation.

Masala Fish


Masala Sauce
2 tbsp curry spice
2 tbsp cumin
2 tbsp coriander seeds
2 sticks cinnamon
3 pods cardamom
1 tbsp cayenne pepper
1 tbsp turmeric
3 bay leaves
2 medium onions, chopped
4 cloves garlic, chopped
2 tbsp ginger, peeled & chopped
1 medium fresh green chilli
30g fresh coriander
30ml oil
5 large fresh tomatoes, blended
250ml water

Yogurt Emulsion
1kg plain yogurt
500ml olive oil
4 large eggs
½ lemon, juiced
salt & pepper to taste

Spring Onion Salsa
2 spring onions chopped
1 clove garlic
50g ginger, chopped fine
70g paprika

Ginger, julienned & deep fried

Leroy Sebybo – Sous Chef at The Werf Restaurant at Boschendal

Suggested serving with pan-fried farmed kabeljou & mussels.

Masala Sauce
Blend all dry spices together in a food processor.
Blend all fresh ingredients together in a food processor.
Add the oil to a medium based pot. Add the blended dry spices, and fry lightly
Add the blended fresh ingredients, and cook over medium heat, stirring regularly, until spices and onions are cooked
Add the blended tomatoes and stir through.
Add the water and simmer for 15-20 minutes.
Use a stick blender to blitz the sauce smooth in the pot, then strain through a sieve.
Pan fry the fish for 5-7 minutes (depending on portion size) and cook in Masala sauce.

Boschendal Demi Sec, a perfect glass to go with this fish

Yogurt Emulsion
Blend 4 eggs with lemon juice, salt & pepper.
Add yogurt gradually.
Slowly add olive oil, blend until the mixture thickens.

Spring Onion Salsa
Mix together finely chopped spring onion, garlic, ginger and paprika.

Julienne ginger and deep fry until crispy.

Caveat – I am concerned about the quantity of paprika in this recipe, it is equivalent to two spice jars one buys at the supermarket. It is as given to me by the Executive Chef at Boschendal.

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