Justine Drake has to have the most beguiling smile in the business. She has such a wonderful touch with food. She is an author of some excellent cookbooks and star of Just in Africa, a BBCFood television series.
And now she’s talking my language, red wine with fish! Yes – and I am sure that if pushed she will talk white wine with meat.
Thing is that when you are dealing with a popular range of wines like Two Oceans, they are so likeable and drinkable, they go with anything.
And here she is talking fish – curried fish with the Two Oceans Cabernet Merlot
SOUTHERN INDIAN FISH CURRY
2 tsp (10 ml) black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
5 cm knob fresh ginger, grated
10 to 12 fresh curry leaves
2 Tbsp (30 ml) Indian-style curry paste
3 to 4 ripe tomatoes
1 cup (250 ml) chicken stock
1 can (410 g) coconut milk
1 Tbsp (15 ml) chutney
Juice of 1/2 lemon
500 g firm, white-fleshed fish such as panga, hake, gurnard, farmed kob, santer, dorado or yellowtail
Heat oil in a pot and add mustard seeds.
Add onion, garlic, ginger, curry leaves and fry gently until soft.
Stir in curry paste and cook for two minutes.
Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.
Add fish, season and simmer for 8 to 10 minutes until cooked.
Adjust seasoning and serve with basmati rice.
TO DRINK: Two Oceans Cabernet Sauvignon Merlot